This is a very tasty curry despite the short list of ingredients. Even though it’s simple, it’s perfect for a weeknight and not too spicy for children or other sensitive palates.
Wine Suggestion: We usually find most Pinot Grigio’s a bit nondescript for our tastes, but have been exploring and enjoying a number from Trentino and Friuli recently and think they go quite well with mild curries like this. Zuani make their Sodevo Pinot Grigio in a fairly standard way, though from well tended and lower yielding vineyards. The big difference is both the soils, and keeping it on the fine lees after fermentation. Look out for this last step and you should find a wine that stands out amongst the sea of ordinary Piont Grigios.
Easiest ever chicken curry – serves 4
- 2 tbsp vegetable oil
- 2 cloves of garlic, crushed
- 2 tsp finely grated ginger
- 1 small onion, finely chopped
- 500g chicken breasts, cut into strips
- 2½ tbsp curry powder, plus an extra 2 tsp
- 1 x 400ml full fat coconut milk
- 375ml chicken stock
- ½ tsp salt
- 200ml frozen peas
- a large handful of coriander, chopped
Sprinkle the chicken with the 2 extra tsp of curry powder and some salt and pepper.
Heat a splash of oil in a large, deep frying pan, the remove and set aside.
Add the rest of the vegetable oil to the pan and cook the garlic, ginger and onion over a medium-high heat for a few minutes. Add the 2½ tbsp curry powder and continue to cook for another 2 minutes.
Add the coconut milk and chicken stock to the pan, then simmer rapidly for about 20 minutes or until reduced and thickened. Add the chicken back in towards the end to cook it through.
Add the peas and salt to the curry and cook for 2 minutes, season again to taste and sprinkle over the coriander.
Serve with steamed basmati rice.
(Original recipe from RecipeTinEats)
Jono & Jules do food & wine 