MAPLE-CURRY CHICKEN
Maple syrup brings a unique Canadian flavor to a great curry dish.
Provided by Matt HG
Categories Main Dish Recipes Curries Chicken
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 546.4 calories, Carbohydrate 26.4 g, Cholesterol 149.3 mg, Fat 40 g, Fiber 2 g, Protein 21.9 g, SaturatedFat 19.8 g, Sodium 292.4 mg, Sugar 18.1 g
BUTTER CHICKEN
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.
Provided by Dennis Prescott
Categories HarperCollins Dinner Chicken Curry Cardamom Chile Pepper Yogurt Butter Ginger Braise
Yield 4-6 servings
Number Of Ingredients 37
Steps:
- Make the chicken:
- Cut the chicken into 1-inch chunks and toss them with the lemon juice and chile powder. Transfer to a container and refrigerate for 20 minutes.
- In a small dish, combine the yogurt, turmeric, garam masala, garlic, ginger, sunflower oil, and salt. Stir well. Massage the chicken with the yogurt marinade, cover the container, and refrigerate overnight or for at least 12 hours. Dream about delicious curry all night long.
- Preheat the oven to 400°F. Soak 10 to 12 bamboo skewers in cold water for about 20 minutes.
- Thread the chicken onto the skewers and transfer to a rack set on a baking sheet. Bake the chicken skewers, turning halfway through, for 12 minutes, or until the juices run clear and the chicken is cooked through. Brush the chicken all over with the melted butter and set aside.
- While the chicken is baking, crack on with the curry:
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the cloves, cardamom pods, and cinnamon stick and cook for 2 to 3 minutes, until fragrant. Stir in the garlic, ginger, fenugreek seeds, chiles, and tomato paste and cook for 2 minutes, stirring often. Stir in the tomatoes and chile powder and cook, stirring often to keep the sauce from sticking to the pot, for 20 minutes.
- Turn off the heat and purée the sauce directly in the pot with an immersion blender. (Alternatively, carefully transfer the sauce to a regular blender and purée-be careful when blending hot liquids.) Turn the heat to medium and stir in the stock and sea salt. Bring to a simmer and cook for 15 minutes, or until the sauce has started to thicken beautifully.
- Remove the chicken pieces from the skewers and stir them into the curry, along with the maple syrup and dried fenugreek leaves. Cover and cook for 8 minutes. Turn the heat to medium- low and stir in the cream and garam masala. Simmer the sauce for a final 5 minutes.
- Top each bowl of curry with a drizzle of cream, fresh cilantro, and sliced red chiles, if you like it spicy. Serve with rice or naan. Immediately enter comfort food heaven.
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
MAPLE ROASTED CHICKEN
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
- In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
- Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
- Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
- As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
- Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
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