Friday, 30 May 2014

Canadian Maple Curry Chicken Penn-EH

This is an amazing, easy, "Canadianized", super yummy curry dish. The sweetness of the Canadian maple syrup paired with the spiced curry is a fantastic emulsion of flavors.  I have made this numerous times and it is always a winner.

Here is the recipe obtained from "all recipes". The recipe calls for 1 cup of heavy cream but I usually use 1/4 cup of cream and remaining 3/4 cup of 2% milk. It still tastes great but has a few less calories.

This particular recipe (below) does not include noodles so I cook about half a box of penne rigate a la dente, and toss it with everything else near the end. My kids eat this too so I use a mild curry paste, but if you like it spicy, hot is definitely the way to go!

2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste
1.Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup and cook for about 5 more minutes until caramelized.
2.Stir in curry paste and heavy cream and reduce heat to low. Simmer uncovered for 10 to 15 minutes or until the sauce reaches your desired thickness.
ALL RIGHTS RESERVED © 2014 Allrecipes.comPrinted from 5/28/2014
 This dish is great paired with either asparagus, spring rolls or a even a fresh crisp salad.
Bon Appetit!

No comments:

Post a Comment