This is a recipe I’ve made one time before and like it, so it has been in my cookbook since.  So I decided to make it again!  The husband complained about because he hates curry.  But too bad. I like it, and I’m the cook. 😛  It’s pretty simple to make and looks pretty and smells soo good while it’s cooking. I served it over rice.

The Recipe:

• 2 Tbsp. Olive oil
• 2 Tbsp. Butter
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups cooked chicken, cubed
• 3 cloves garlic, minced
• 1 Tsp. sugar
• 1/4 cup maple syrup
• 1 cup heavy cream
• 2 1/2 Tbsp. curry paste

Heat butter and oil in large skillet over medium heat. Add onion and peppers; cook until onions are soft and translucent. Stir in chicken and garlic and sprinkle with sugar. Cook, stirring about 3 minutes, then stir in maple syrup and cook about 5 minutes, until caramelized. Stir in curry paste and heavy cream. Reduce heat to low. Simmer uncovered for 10-15 minutes, or until sauce reached desired thickness.