Chicken breasts simmered in a rich bold flavored curry broth until fork tender.Print Recipe
This Ultimate Curry Chicken Breasts is a scrumptious standout from amongst the abundance of curry chicken variations. The secret to this rich bold flavored version comes from the aromatics spiced seasoning. What sets it apart from others are the brilliant combination of three herbs, white wine and the use of bone-in skin on chicken breasts.
Moreover, many curry recipes uses a heavy amount of pungent curry powder, which gives them an extra sharp and slightly bitter taste. To prevent this situation, aim for a smoother, less sharp flavor by using less curry powder. Additionally, tomato paste creates a dark color hue and a balanced flavor.
Importantly, while curry recipes varies across different countries, the basic recipe usually include lots of onion, garlic and ginger with the primary spice being curry powder. This Ultimate Curry Chicken Breasts starts with a blend of aromatics and spices. Onion, garlic, with fresh cilantro, thyme, and mint are blended with spices. Additionally, the spices includes curry powder, fresh turmeric root, cloves, cumin and garam masala to round out the “sofritto” style curry seasonings
What’s more, a generous amount of spiciness comes from the use of our Fermented Habanero Pepper Sauce. Additionally, white wine and freshly squeezed lime juice adds a hint of tang! Importantly, the beautiful rich color hue resulted from the use of caramelizing tomato paste (pincage). The act of pincage is a French term used specifically for caramelizing tomato paste with mirepoix or in this case the “sofritto” style seasoning.
What type of chicken works best to make curry? And how to add even more flavor
During my earlier childhood days, Mom and I always used whole chicken cutup. Furthermore, technically speaking curry is considered a stew . And for stews the use of meat that holds up to simmering for a medium duration of time should be the choice. However, with the quest for creating healthier versions of curry the bone-in skin on results in a fork tender deliciousness.
Likewise, to also pack on even more flavor, browning the chicken prior to combining it with the aromatics brings out a wealth of brilliant taste. The pre-browning locks in both flavor and preventing dryness. And yes, stewed chicken or meat can end up with a dry chewy texture. Furthermore, the use of the proper pot is important. Choose a dutch oven, either stainless steal of cast iron like the all clad or lodge. Try not to use non-stick because it prevents enough browning. Enjoy!
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Ultimate Chicken Curry
This curry chicken breasts are simmered until fork tender in a rich bold flavored chicken curry broth. It's best eaten with roti of rice.
For the Chicken
- 3 Pounds chicken breasts about 4. Cut up portion sizes.
- 1 1/2 Teaspoon kosher salt
- 3/4 Teaspoon freshly ground black pepper
For the Aromatics Spice Mix
- 1 Medium onion peeled and chopped
- 12-15 Cloves fresh garlic
- 1/2 Cup fresh cilantro
- 1/2 Cup fresh mint leaves
- 2 Tablespoons fresh thyme leaves
- 1 Piece fresh turmeric root 3 inch piece – peeled and chopped
- 1 teaspoon Habanero hot sauce (I use homemade but you can use habanero pepper to your liking)
- 2 Teaspoon curry powder
- 1/2 Teaspoon garam masala
- 1/2 Teaspoon ground cumin
- 1/4 Teaspoon ground cloves
- 3 tablespoons extra virgin olive oil
- 1/4 Cup extra virgin olive oil
- 1/2 Cup white wine
- 1 Tablespoons tomato paste
- 15 Ounces canned chickpeas 1 can. rinsed
- 1 cinnamon stick
- 1 1/2 Cups chicken stock May use up to 2 cups
- 1 Tablespoon freshly squeezed lime juice
Season the chicken
Add the cut up chicken breasts to a medium bowl. Season with the salt and freshly ground black pepper
Make the aromatics spice seasoning
Dump all the aromatics spices ingredients into a food processor or blender. Grind or pulse for 30 t0 60 seconds until ingredients are thoroughly combined
Cook the chicken and curry
In a 5-quart dutch oven pot, add the extra virgin olive oil. Heat using medium heat.
Brown the chicken breasts portions, in batches if necessary. 2 to 3 minutes per side until lightly brown. Remove into a bowl and set aside.
Add the aromatics spice seasoning into the same pot. Stir and cook 4 to 5 minutes.
Add the tomato paste. Stir. Cook 1 to 2 minutes
Add in the white wine and cook until au sec (almost dry).
Add back the chicken breasts with any juices that it released. And add in the chickpeas.
Pour in the chicken stock. Stir/mix. Bring to a boil. Cover. Reduce and simmer 45 minutes or until fork tender and the sauce has reduced to your liking..
Turn off the stove. Pour in the lime juice. Stir.
Serve with roti or rice. Enjoy.