Maple Curry Chicken

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What you need.

  • 3 boneless/skinless chicken breasts
  • 2 large or 3 medium onions
  • 1/2 cup Maple Syrup
  • 1/2 cup Chicken broth/stock
  • 2 teaspoons Basil
  • Green Pepper (the green pepper pictures above is HUGE. You do not need a green pepper this large)
  • Red Pepper
  • 6 Cloves Garlic (minced - chopped really small)
  • 2 tablespoons Mild (or your choice) Curry Paste
  • 1 1/2 tablespoons Montreal Steak Spice Sauce
  • 1 cup Whipping Cream
  • 3 or 4 cups Penne Pasta

How You Do It

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Cube Chicken, put in pan with Olive Oil, 1 clove of the minced Garlic and 1/2 tablespoon Montreal Steak Spice.

Cook for 7-8 minutes or until not pink on the outside.

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At this point I take the chicken out and set aside for a few minutes. You could leave it in the entire time but you run the risk of it getting too cooked. Your choice though, sometimes I do, sometimes I don't.

Start boiling the water for the pasta now.

Put the Onions and the rest of the Garlic in the pan and cook them for a few minutes on medium. You want them to turn more clear but not soft. I usually stir a fair amount.

You should also put the Penne noodles in the boiling water.

Now add the 1/2 cup maple syrup and 2 tablespoons curry paste and stir it well.

Heat this on medium until it boils.

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Now add the 1/2 cup chicken stock and the 1 cup whipping cream, mix and heat until it boils.

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Turn the heat down a bit and add the Peppers, 2 teaspoon Basil and the 1 tablespoon of Montreal steak spice.

If I had taken the chicken out earlier then I'd add it back in now.

Cook this all until the Peppers are done which hopefully will be around the same time the noodles are done.

I usually cook Penne noodles for 11 minutes

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Once the Peppers are cooked, you have a choice to make.

You can either put the Penne in a bowl type plate and the Maple Curry mixture on top OR you can put the pasta into the pan and mix it all up on the stove.

Since I usually make so much I tend to freeze some of it. It's also one of my favorite left-overs for lunch at work.

If guarantee you will love this dish!

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The ingredients again,...

  • 3 boneless/skinless chicken breasts
  • 2 large or 3 medium onions
  • 1/2 cup Maple Syrup
  • 1/2 cup Chicken broth/stock
  • 2 teaspoons Basil
  • Green Pepper
  • Red Pepper
  • 6 Cloves Garlic (minced - chopped really small)
  • 2 table spoons Mild (or your choice) Curry Paste
  • 1/2 tablespoons Montreal Steak Spice Sauce
  • 1 cup Whipping Cream
  • 3 or 4 cups Penne Noodles

And how you do it,..

  • Cube Chicken, put in pan with Olive Oil, 1 clove of the chopped Garlic and 1/2 table spoon Montreal Steak Spice and cook for 7-8 minutes or until not pink on the outside.
  • Start boiling the water now.
  • At this point I take the chicken out and set aside for a few minutes. You could leave it in the entire time but you run the risk of it getting too cooked. Your choice though, sometimes I do, sometimes I don't.
  • Put the Onions in and cook them for a few minutes on medium. You want them to turn more clear but not soft. I usually stir a fair amount.
  • You should also put the Penne noodles in the boiling water.
  • Add the maple syrup and curry paste and stir them in good. Heat this on medium until it boils.
  • Add the chicken stock and the whipping cream, mix and heat until it boils.
  • Add the Peppers, the basil and the Montreal steak spice.
  • If I had taken the chicken out earlier then I'd add it back in now.
  • Turn the heat down and cook this all until the Peppers are done which hopefully will be around the same time the noodles are done.
  • I usually cook Penne noodles for 11 minutes.
  • Once the Peppers are cooked, you have a choice to make. You can either put the Penne in a bowl type plate and the Maple Curry mixture on top OR you can put the pasta right into the pan and mix it up on the stove.