Curry Chicken Breasts Simmered in White Wine and Chicken Stock or Broth
This Best Curry Chicken Breasts is an easy and super delicious. As a child, there was always some type of delicious and spicy curry on the dinner table. Mom was always heavy with the curry seasoning, but it really worked. Nowadays, strong curry flavor challenges my palate and acid reflux. And hubby loves curry or spicy dishes. Hence, the creation of this amazing, less intense wine simmered curry flavored recipe.
Besides this version of one of the best curry chicken breasts, several other interesting and delicious curry dishes include, Red Curry Yogurt Chicken. As the name implies, this one uses a milder curry ingredient, red curry paste, and yogurt which tenderize the chicken. Another version of curry is this unique Roasted Chicken Curry Chicken. Technically speaking, curry is a seasoning. Therefore it can be manipulated to create other types of dishes besides stews.
What makes this Curry Chicken different and what is curry and how is it generally used?
To begin, the history of curry dates back to 2600 BC. A variety of spices including mustard, fennel, cumin, and tamarind pods were pounded with a pestle in a mortar. The spice mix was then used to flavor food. Curry used to be mainly associated with South Asian Cuisine. And the three basic ingredients were, ginger, garlic and turmeric. Nowadays, the curry spice mix is commercially available all over the world. Furthermore, it is very popular in the United Kingdom with a curry house in almost every town.
Curry dishes, for the most part is a stew whereby the sauce is flavored by curry seasoning. This Best Curry Chicken Breasts uses white wine making it a main delicious difference than other popular curry dishes. Furthermore, many chicken curry dishes, uses a whole chicken cut up or they simply uses thighs and drumsticks. That’s because they are super flavorful and cooks up melt in you mouth tender. When using chicken breasts, use skin-on, bone-in chicken breasts. The chicken breasts skin and bones adds a similar flavor profile. As a stew, it also produces a tender outcome. You will not be disappointed with this version. Happy Cooking!
Curry Chicken Breasts Simmered in white wine
This curry chicken uses chicken breasts that's simmered in white wine until it's fork tender
Ingredients
FOR THE CHICKEN SEASONING:
- 1 1/2 pounds chicken breasts Cut up. Can use up to 2 pounds chicken breasts for this recipe.
- 1 teaspoon kosher salt adjust for your diet.
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
FOR THE CURRY
- 1 teaspoon Turmeric
- 1/2 teaspoon curry powder
- 1/4 teaspoon garam masala
- 2 -3 tablespoons chicken stock
FOR THE AROMATICS:
- 1/4 cup ghee (for browning the chicken and cooking the aromatics)
- 1 medium onion peeled and sliced
- 1 tablespoon freshly grated garlic
- 1 tablespoons fresh ginger finely minsed
- 1 teaspoon cumin seeds
- 1/2 cup scallions plus more for garnish chopped
- 1 large Heirloom tomato chopped
- 1/2 teaspoon salt adjust for your diet
- 2 cups baby red potatoes halved. Can use up to 3 cups
- 1 cinnamon stick
- 1 cup white wine
- 1 cup chicken stock
- 1/2 cup fresh cilantro roughly chopped
- 1 – 2 tablespoons freshly squeezed lime juice.
Instructions
SEASON THE CHICKEN BREASTS:
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Add the cut up chicken breasts into a medium mixing bowl. Add in the chicken seasonings – cumin, salt, freshly ground black pepper and the extra virgin olive oil. Mix thoroughly to coat the chicken. Set aside.
MIX THE CURRY INGREDIENTS TOGETHER:
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In a small prep bowl, mix together the turmeric, curry powder, garam masala and chicken stock. Set aside.
BROWN THE CHICKEN BREASTS AND ASSEMBLE THE CURRY:
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In a 4 or 5 quart universal pan or skillet, heat the ghee over medium heat.
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Add the chicken, in batches if needed. Brown the chicken on at least two sides. 2 to 3 minutes per side until lightly golden.
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Remove the chicken to a bowl. Set aside.
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Add the onions, and saute 2 to 3 minutes until fragrant.
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Add in the garlic, ginger and scallions. Mix. Cook 30 seconds until fragrant.
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Add the cumin sees and curry seasoning. Mix. Cook 4-5 minutes until very fragrant and the curry color becomes slightly dark and bright.
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Add in the tomatoes. Cook 2 to 3 minutes until the tomatoes starts to break down.
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Add in the potatoes. Season with salt and freshly ground black pepper. Mix to coat potatoes with the seasoning. Add in the cinnamon stick.
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Pour in the wine and cook 2 to 3 minutes to reduce slightly.
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Pour in the chicken stock. Add back the chicken with any juices it released. Mix to coat the chicken with the sauce. Add in the hot peppers, whole, if using.
Note: Keeping the peppers whole will not make the dish spicy. Be sure to ensure the pepper don't break. The breakage, if it occurs is what will cause the dish to be extra spicy.
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Cover the pan with a tight lid. Reduce heat to medium low and simmer until the chicken and potatoes are fork tender. This takes 40 to 45 minutes.
Remove the cinnamon stick and the hot peppers.
Note: The hot peppers can be served on the side.
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Serve over rice or roti. Happy Cooking.
