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Best Curry Chicken

Curry Chicken Breasts Simmered in white wine

This curry chicken uses chicken breasts that's simmered in white wine until it's fork tender
5 from 1 vote
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Course: Al La Carte, Dinner, Lunch
Cuisine: Caribbean, Indian, West Indian
Keyword: Curry Chicken, Curry Chickn Ingredients, How to cook curry, What is curry
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 3 Servings
Calories: 615kcal
Author: Julietkitchen By Chef Yasmin

Equipment

  • 1 4 - 5 quart universal pan I use this All Clad FUSIONTEC Natural Ceramic with Steel Core Universal Pan

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

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:

  • 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:

  • 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:

  • In a 4 or 5 quart universal pan or skillet, heat the ghee over medium heat.
  • Add the chicken, in batches if needed. Brown the chicken on at least two sides. 2 to 3 minutes per side until lightly golden.
  • Remove the chicken to a bowl. Set aside.
  • Add the onions, and saute 2 to 3 minutes until fragrant.
  • Add in the garlic, ginger and scallions. Mix. Cook 30 seconds until fragrant.
  • Add the cumin sees and curry seasoning. Mix. Cook 4-5 minutes until very fragrant and the curry color becomes slightly dark and bright.
  • Add in the tomatoes. Cook 2 to 3 minutes until the tomatoes starts to break down.
  • Add in the potatoes. Season with salt and freshly ground black pepper. Mix to coat potatoes with the seasoning. Add in the cinnamon stick.
  • Pour in the wine and cook 2 to 3 minutes to reduce slightly.
  • 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.
  • 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.
  • Serve over rice or roti. Happy Cooking.

Nutrition

Calories: 615kcal | Carbohydrates: 25g | Protein: 53g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 186mg | Sodium: 1572mg | Potassium: 1560mg | Fiber: 4g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 28mg | Calcium: 88mg | Iron: 3mg