- 2 tablespoons olive oil, or as needed, divided
- 3 skinless, boneless chicken breast halves, cut into chunks
- 1 onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped (optional)
- 1 cup heavy whipping cream
- 2 tablespoons curry paste
- 1/4 cup maple syrup
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken until no longer pink in the center, about 10 minutes. Remove skillet from heat.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add carrots and cook over low heat until carrots are slightly tender, about 5 minutes more.
- Mix chicken, cream, and curry paste into onion mixture and simmer until heated through, about 5 minutes. Add maple syrup and simmer until thickened, about 5 minutes.
03/28/2018
recipepes.com
Maple Chicken Curry, recipe
PT15M
PT1H
5
455 calories
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