"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Honey Maple-Glazed Chicken with Curry and Cream Recipe

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This recipe for Honey Maple-Glazed Chicken with Curry and Cream, by , is from A Family Legacy of Recipes Filled With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Layle Kneeshaw

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless, skinless chicken breasts – sliced or cubed and seasoned with salt and pepper. I use boneless, skinless chicken thighs.
2 green onions-chopped
1/4 c maple syrup
1 T mild (or hot) curry paste – Patak’s is the brand I use and recommend
1/2 c whipped cream
3 c penne noodles – cooked
2 cloves garlic-chopped
1 T honey
1/2 c chicken stock or more
1 t basil (optional)- I don't use this.

Directions:
Directions:
Sauté seasoned chicken in 1 tablespoon of olive oil over medium high heat until coloured. Add onion and garlic and cook for one minute. Add maple syrup, honey, and curry paste and cook for one more minute. Add stock and cream and simmer 2 to 3 minutes. Add basil and pasta and cook to heat thoroughly.

Personal Notes:
Personal Notes:
Breh suggests that if you are not serving the WHOLE recipe at one sitting, then you may want to double the curry sauce because when you store it in the refrigerator overnight, the sauce absorbs into the pasta and it becomes dry. By doubling the sauce, you avoid that.

 

 

 

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