Are you looking for a delicious and easy-to-make chicken recipe that will impress your guests at dinner tonight? Look no further than this Curry and Wine Sauced Chicken recipe. This recipe combines the bold flavors of curry powder and dry white wine to create a sweet and savory sauce for tender chicken breasts.
My favorite part of this dish is how versatile it is. You can use either chicken breasts or thighs, and there are a variety of ways to serve it – over rice, with mashed potatoes, or even as a creamy chicken pasta dish. Plus, with the option to use low-calorie substitutes and variations on the original recipe, you can make it fit into any dietary restrictions or preferences.
But don’t just take my word for it – give this recipe a try and discover for yourself why it’s become one of my go-to meals for entertaining or just a weeknight dinner at home.
Why You’ll Love This Recipe
Are you tired of the same old chicken recipes? If you’re looking for a recipe that combines the richness of wine with the spice of curry, then this Curry and Wine Sauced Chicken Recipe is perfect for you!
Not only is this recipe easy to make, but it is also versatile and can be customized to your liking. You can choose your preferred type of chicken – whether chicken breasts, chicken thighs or even chicken pieces, and adjust the level of spice depending on your taste preferences.
What’s more, this recipe can be made with either red or white wine, allowing you to experiment with different flavors. For a more robust flavor, try using Pinot Noir as it brings out the richness of the sauce without overpowering the spices. On the other hand, if you prefer a tamer wine sauce, using a dry white wine would be perfect!
The combination of spices such as curry powder, garlic clove, paprika and other seasonings gives this dish an unprecedented bold and dynamic taste that’ll tantalize your tastebuds. This dish will not only fill your belly but awaken your senses too!
This Chicken Curry in Wine Sauce recipe is perfect for a cozy dinner at home or even when hosting dinner parties for friends and family. And if you want to keep it low calorie, simply replace chicken with mushrooms or any vegetable of your choice!
Trust me; there’s no better way to impress your guests than offering them a plate full of mouthwatering curry white wine sauce chicken served with creamy mashed potatoes. So why not add this recipe to your go-to list of meals today? You won’t regret it!
- 2 chicken breasts or 4 chicken thighs
- Salt and black pepper
- 2 teaspoons curry powder
- 1/2 teaspoon paprika
- 1/2 teaspoon seasoning salt
- 1 garlic clove, minced
- 1/4 cup dry white wine
- 1 chicken bouillon granule
- 1/2 cup water or broth
- 4 cups sliced mushrooms
- Note: If you are opting for a red wine sauce, substitute the dry white wine with Pinot Noir. You can also replace mushrooms with tomato sauce, pan sauce or any of your favorite veggies.
The Recipe How-To
Season chicken breasts with seasoning salt, 1 teaspoon of curry powder, paprika, and pepper.
In a large skillet, heat some oil over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 6 minutes, flipping halfway through.
Remove chicken breasts from skillet and set them aside on a plate.
In the same skillet, add garlic clove and cook until fragrant. Add the remaining curry powder, chicken bouillon granule, and stir well.
Add dry white wine and a cup of water, then stir in chopped mushrooms, parsley, and chicken broth.
Bring the mixture to a boil and then reduce heat to low-medium.
Return the chicken breasts to the skillet and let it simmer for around 10 minutes or until fully cooked.
Optional: If you want a thicker sauce for your chicken curry, you can remove the chicken breasts after they are cooked and continue simmering the sauce until it thickens to your desired consistency.
Once done, remove skillet from heat and let it cool down for about 5 minutes before serving.
Enjoy your delicious wine sauce chicken recipe, serve it over rice or mashed potatoes or alongside some vegetables for an incredible hearty meal.
Substitutions and Variations
There are a lot of ways to give this curry and wine sauced chicken recipe your own personal spin, or adjust it to fit your pantry staples. Here are some substitutions and variations that you can try if you don’t have certain ingredients on hand or want to mix things up a bit:
– Chicken cuts: This recipe works with any type of chicken meat – bone-in or boneless, skin-on or skinless, thighs or breasts. The cooking time may need to be adjusted depending on what you choose.
– Wine varietals: Any dry white wine that you enjoy drinking will work in this recipe, but Pinot Noir is especially good for the red wine sauce. For a non-alcoholic version, replace the wine with equal parts chicken broth and water.
– Curry powder: If you don’t have curry powder, you can make a homemade version by mixing together 1 tablespoon cumin, 1 tablespoon coriander, 1 tablespoon turmeric, 1 teaspoon ginger, and 1/2 teaspoon cayenne pepper. You can also use Jamaican curry powder for a different flavor profile.
– Vegetables: Feel free to add extra veggies to the skillet along with the mushrooms, such as bell peppers, zucchini, or green beans. You can also substitute the mushrooms for other types of fungi like shiitake or portobello.
– Bacon: For a smoky variation on this recipe, try using diced pancetta instead of bacon. If you prefer to keep it vegetarian, either omit the bacon entirely or swap it out for some chopped sun-dried tomatoes.
– Sauce variations: If you’re not a fan of cream sauces, try making a tomato-based pan sauce instead by adding minced garlic and tarragon to the skillet after removing the chicken pieces. Cook for a minute or two until fragrant, then add tomato paste and a cup of water/broth. Stir well and let the sauce thicken for 5-7 minutes before pouring it over the chicken.
– Serving suggestions: This wine sauce is versatile and pairs well with a variety of side dishes. Serving it over creamy mushroom pasta or mashed potatoes will make for a comforting meal, while pairing it with some roasted vegetables like eggplant and bell peppers is a great low-calorie option.
Serving and Pairing
When it comes to serving and pairing this curry and wine sauced chicken recipe, there are a few options to consider. First and foremost, this dish is great on its own or with a side of rice or mashed potatoes. The creamy sauce pairs nicely with the mild spice of the curry powder and the tender chicken pieces.
If you’re looking for a wine pairing to elevate the flavors of this dish, I recommend going with a Pinot Noir. The light-bodied red wine will balance the spiciness of the curry while also bringing out the flavor of the chicken.
For non-alcoholic options, you can pair this dish with water or a sparkling apple cider for a refreshing contrast to the rich and spicy flavors in the dish.
As for garnish, chopped parsley adds a fresh pop of color and flavor that complements the sauce’s creaminess. You can sprinkle it on right before serving to give your dish an extra satisfying touch.
Overall, this curry and wine sauced chicken recipe is versatile enough to satisfy different tastes and dietary restrictions. Whether you’re looking for a quick weeknight dinner for yourself or hosting dinner guests, this recipe is sure to impress with its complex layers of flavor that come together in harmony.
Make-Ahead, Storing and Reheating
This Curry and Wine Sauced Chicken recipe can be made ahead of time and stored for later use or reheated when ready to serve. It’s perfect if you are planning a meal in advance or want to make your cooking experience hassle-free.
To make ahead, follow the recipe instructions until the final step where the chicken is added to the sauce. Once the chicken has been cooked, let it cool to room temperature before transferring it to an airtight container. The sauce can also be stored separately in another container. Place both containers in the refrigerator for up to 3 days.
When ready to serve, reheat the chicken and sauce in a skillet over low heat or in a preheated oven at 350°F for about 15 minutes. If you find that the sauce has thickened too much, you can add a bit of water or chicken broth to thin it out.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a microwave-safe dish and heat in 30-second increments until heated through.
This recipe lends itself well to meal prep too! You can make extra batches of this curry and wine sauced chicken on a Sunday evening and refrigerate or freeze them for your meal prep throughout the week. This way you’ll always have delicious food waiting for you when you get home after a long day at work.
Whether made-ahead, stored or reheated, this Curry and Wine Sauced Chicken recipe will surely satisfy your cravings any time of day!
Tips for Perfect Results
To ensure a perfect and delicious outcome for this Curry and Wine Sauced Chicken Recipe, here are some helpful tips to follow:
1. Marinate the chicken – For an extra depth of flavor, marinate the chicken in curry powder and salt before cooking.
2. Let the sauce simmer – After adding the wine to the skillet, allow it to simmer and reduce for 5-7 minutes before adding any other ingredients. This will help to thicken the sauce and concentrate the flavors.
3. Adjust seasoning – Taste the sauce before serving and adjust seasoning as needed. If it is too acidic, add a pinch of sugar or honey. If it needs more salt or depth of flavor, add a dash of Worcestershire sauce or balsamic vinegar.
4. Use chicken thighs – While this recipe calls for chicken breasts, using boneless, skinless chicken thighs will create a juicier and more flavorful dish.
5. Don’t overcook – Be careful not to overcook the chicken as this can cause it to become dry and tough. Cook until juices run clear and internal temperature reaches at least 165°F.
6. Serve with fresh herbs – Garnish with fresh parsley or tarragon to add a pop of color and freshness to your dish.
By following these simple tips, you’ll be sure to have a delicious and satisfying meal that will impress your guests or family members.
Now that we’ve gone over all the details of this delicious curry and wine sauced chicken recipe, you may have some questions. Don’t worry, I’ve got you covered with the most commonly asked questions and answers in regards to making this dish. Read on for some helpful tips and tricks.
What wine is best with chicken curry?
When it comes to pairing wine with curries, it can be quite challenging to find the perfect match. However, there are certain options that work exceptionally well with milder flavors and Thai or Oriental dishes. One such option is the gewürztraminer, which has a unique flavor and can add an interesting twist to the meal. Additionally, demi-sec Loire whites are also a great choice as they have a slight sweetness that can balance the heat in the dish. Finally, if you are looking to pair wine with coronation chicken, I highly recommend trying English rosé, which complements the dish really well.
Does wine go with curry?
When it comes to pairing wine with curry dishes, the key is to consider the type of meat or vegetables being used, as well as the level of spiciness and richness of the sauce. If it’s a meat curry, like lamb or beef, a full-bodied Pinot Noir or a delicate Shiraz would make a great match. For chicken, seafood, or veggie curries, however, a Pinot Grigio or Gewürztraminer with their fruity and acidic notes would complement the flavors of the dish quite nicely. Just be mindful of how spicy the curry is in order to ensure harmony between the food and wine.
What does red wine do to a curry?
When paired with the appropriate dish, wine can work wonders in bringing out the best of both components. For instance, a full-bodied red wine can tenderize the meat and elevate the floral undertones of a dish.
Does red wine go with chicken curry?
When it comes to pairing wine with a mild, tomato-based curry, I always recommend a fruity and low-tannin red. Grenache is a great option, especially if it’s from France or Spain, as its juicy and lightly spiced flavors are a perfect match for the fragrant spices in the curry. Additionally, Grenache’s acidity helps it blend well with the tomatoes. Another option to consider is an inexpensive New World Pinot Noir, which can also complement a curry nicely.
With its delicious mix of flavors and easy preparation, there’s no doubt that this Curry and Wine Sauced Chicken recipe should be added to your weekly meal rotation. The succulent meat paired with the rich and tangy sauce is truly a match made in heaven. Additionally, the versatility of this recipe makes it perfect for any occasion — from an elegant dinner party to a casual weeknight meal.
Not only does this recipe offer a mouthwatering culinary experience, but it also provides many health benefits. With its low-calorie count and nutrient-dense ingredients like mushrooms and spices, this dish is both satisfying and nourishing. Plus, by using a dry white wine like Pinot Noir, you’ll also reap the antioxidant benefits of red wine without the added sugar and calories.
In conclusion, there are countless reasons why you should try this Curry and Wine Sauced Chicken recipe today. From its enticing flavors to its impressive health benefits, this recipe is sure to become a staple in your home kitchen. So what are you waiting for? Grab your apron, preheat your skillet, and get cooking!
Curry and Wine Sauced Chicken Recipe
- 3 chicken breasts, split
- 1 cup water
- 1/2 cup dry white wine
- 1 teaspoon chicken bouillon granule
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch plus 2 tblsp. water
- 1 (3 ounce) can mushrooms, drained
- In a 12" skillet, combine 1 cup water, 1/2 cup white wine, chicken bouillon, garlic, curry powder, seasoning salt, and pepper. Bring to boiling. Add chicken breasts; reduce heat. Cover and simmer 25-30 minutes or until tender. Remove chicken to warm platter. Blend cornstarch with cold water; slowly stir into pan juices. Cook and stir over low heat until bubbly. Stir in mushrooms. Pour sauce over chicken. Garnish with paprika and parsley.
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