Maple Curry Chicken


2 tbsp of vegetable or olive oil

3 tbsp of red curry paste

3 boneless, skinless chicken breasts, cut into cubes

3 large cloves of garlic, minced

1/2 red onion, cut into thin strips

1 yellow, red and green pepper, cut into strips

1/4 cup of pure maple syrup*

1 1/2 cups of cream (light, 5% MF)**

1 lb of penne pasta, or 1/2 package of Ramen noodles


Step 1: Cook noodles according to package. Set aside.

Step 2: In a large frying pan, over medium heat, add 1 tbsp of vegetable oil. Add the red curry paste and mix. Let this cook for 2 minutes, then add the cubed chicken. Mix altogether. Let the chicken cook for 5 minutes, turning it over as needed.

Step 3: In a separate frying pan, over medium heat, add 1 tbsp veg or olive oil. Add the red onion and saute for a few minutes, roughly 3-4 minutes. Then add the bell peppers and garlic. Cook for 4-5 minutes.

Step 4: Add the chicken to onions and bell pepper mixture. Add about half of the maple syrup* and all the cream and mix together. Let this cook for a few minutes.

Step 5: Taste test to see if it's at the sweetness you prefer. If you like yours a little more sweeter, add the rest of the maple syrup. Add the cooked noodles, mix and serve.

*You may not need to use all 1/4 cup of maple syrup.

** You could also use coconut milk instead of cream.

Recipe Courtesy of Wade 'Naked Ninja' Sullivan