Maple Chicken Curry

My sister made this for me one time and I have made it for others and the recipe has been passed on so many times. My sister ate this at a friend's house and tried to re-create it without the recipe. She tried so many times and discovered that making it great had to do with the cream! Serve with basmati rice with saffron.

Ingredients

• 2 tablespoons olive oil, or as needed, divided
• 3 skinless, boneless chicken breast halves, cut into chunks
• 1 onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 cup heavy whipping cream
• 2 tablespoons curry paste
• 0.25 cup maple syrup

Steps

1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken until no longer pink in the center, about 10 minutes. Remove skillet from heat.
2. Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add carrots and cook over low heat until carrots are slightly tender, about 5 minutes more.
3. Mix chicken, cream, and curry paste into onion mixture and simmer until heated through, about 5 minutes. Add maple syrup and simmer until thickened, about 5 minutes.