Maple Chicken Curry

This recipe is a popular item in my City at a local restaurant. It is very rich in flavour, so I find you can't eat too much of it. But I love it! I love maple syrup and I love all things sugar - so the sweet maple with the curry flavour is delicious. Although MS (Mainsqueeze) didn't enjoy it as much as I did, he doesn't enjoy curry, but he did eat it anyhow, although he is not looking forward to me making it again, and suggested I wait until he is away. ;)

It mirrors the restaurant's recipe very well, although slightly different, and not as sweet I found, it is deliciously close!!

It isn't overly 'healthy' in the sense if you are on a diet and trying to watch calories. But there are ways to go around the butter and cream. I've heard of people using flour and milk. I used half milk and half cream and a tablespoon of butter and found it to be very flavourful. I think this is a recipe where you can tweek here and there and still remain with some great flavour so long as you have the maple syrup and curry. For instance, all those peppers are not necessary either, all we had were green - and that's what we used, it's more for look than anything. I also used curry powder (Epicure spice) because this is what I had on hand, but I would like to try the curry paste next time - for the spicyness, I like a good spice!

INGREDIENTS
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste

DIRECTIONS
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.