My sister gave me this recipe for Maple Curry Chicken with Penne, and it's rumored to be from a popular restaurant. It's delicious, comes together fast, and makes a lot. If you want to serve it to guests, I often make the chicken and pasta ahead of time, and then pick up with the remainder of the recipe about 20 minutes before wanting to eat.
1 lb of chicken, cut into bite-sized pieces
2 peppers (red, organge, green, whatever), chopped
1 onion, chopped
6 cloves garlic, minced
1/2 C maple syrup
2 peppers (red, organge, green, whatever), chopped
1 onion, chopped
6 cloves garlic, minced
1/2 C maple syrup
1/2 C chicken stock
2 Tbsp curry paste (or less, depending on the type of paste you are using)
11/2 Tbsp Montreal steak spice
1 C cream
2 tsp fresh basil
1 lb box penne pasta
Cook chicken with 2 cloves of minced garlic and a little Montreal steak spice in frying pan. Set cooked chicken aside.
2 Tbsp curry paste (or less, depending on the type of paste you are using)
11/2 Tbsp Montreal steak spice
1 C cream
2 tsp fresh basil
1 lb box penne pasta
Cook chicken with 2 cloves of minced garlic and a little Montreal steak spice in frying pan. Set cooked chicken aside.
Cook pasta per the directions on the box.
Sauté onions on medium and remaining 4 cloves of minced garlic in wok until soft. Add maple syrup, curry paste, and steak spice. Cook on medium. Gradually bring to a boil and then add chicken stock, cream, and Montreal steak spice (Be careful with the temperature as you bring to a boil. If cooked on too high, cream may separate). Add peppers, cooked chicken, and basil. Simmer until peppers are cooked (about 10-15 minutes). Add cooked penne to wok with all of the other ingredients. Toss together. Turn off heat and allow pasta to rest for approximately 5 minutes before serving.
