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Curried Chicken and Riesling

Posted in Recipes

Curried Chicken and Riesling

Curried Chicken


Sauce

Ingredients

  • 4 tbsp olive oil
  • 1 large cooking onion - diced
  • 1 large clove garlic - minced
  • 2 tbsp curry powder
  • ½ tbsp garam masala
  • ½ tsp ground cumin
  • ½ tsp tumeric
  • ½ tsp red chili flakes
  • ½ tsp cayenne powder*
  • 1 can (14 oz) coconut milk
  • ½ can diced tomatoes and their juice
  • 1 cup chicken stock
  • salt, pepper

Directions

  1. Heat oil on medium heat in saucepan and add onion, sprinkle with salt to release the sugars for caramelizing. Stirring frequently, cook until browned.
  2. Add garlic and spices and cook for approximately 5 minutes. Gently stir in chicken stock being sure to scrape the bottom of the pan. Add tomatoes and coconut milk. Allow to simmer while preparing the next step.

Chicken and Rice

Ingredients

  • 8 – 10 pieces of boneless, skinless chicken
  • 1 diced medium carrot
  • 1 diced rib of celery
  • 2 – 3 1” diced medium white potatoes
  • 4 cups prepared Basmati Rice

Directions

  1. Heat a deep saucepan to medium heat, then place chicken thighs in a single layer. Brown on each side for about 10 mins.
  2. Remove temporarily to a plate, add carrots and celery. Cook about 10 minutes until lightly browned and starting to soften.
  3. Place chicken back into the pan, add potatoes, salt and pepper and cover with curry sauce. This will need to simmer gently for one and a half hours. Chicken should be well cooked and easy to cut with a fork. Adjust seasoning.
  4. Spoon rice onto plate and top with a scoop or two of curry. Garnish with Cilantro if desired. Enjoy!


*Turn up the heat!! This is a fairly mildly spiced curry, if you would like a little more heat, increase the cayenne pepper.

This recipe takes approximately 2 ½ hours total time to prepare from start to finish. Yield is 6 – 8 portions.
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