Fall has officially started and with cooler temps and pumpkin spice everything, it’s feeling a lot like autumn.
While I do prefer to drink my coffee black, the current pumpkin spice craze has me craving foods with a little bit more flavor. One of my favorite dishes to indulge in on cool, fall days is Indian-style chicken curry.
Full of flavor and warm and hearty, nothing hits the spot on a damp fall day like a hearty stew of Indian spice, chicken and veggies ladled atop a mound of basmati rice.
Quick and easy to make, this recipe is perfect for whipping up after a long day at work or when you’re in the mood for something more low key than Cordon bleu or clams casino. Subtle notes of flavor in this recipe hail from a generous helping of Walla Walla-made Abeja Chardonnay, characterized by full-bodied richness and mild acidity—a perfect pairing for your favorite comfort foods.
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 4 servings
Ingredients:
2 tablespoons olive oil
1 ½ pounds chicken (breast or thighs), cooked and chopped into ½-inch pieces
1 yellow onion, diced
2 tomatoes, diced
½ cup frozen peas
2 teaspoons yellow curry powder
1 teaspoon red chili powder
1 teaspoon salt
½ teaspoon fresh ground pepper
1 cup Abeja Chardonnay
½ cup plain yogurt
¾ cup heavy cream
Cilantro for garnish (optional)
Directions:
In a large saucepan over medium high heat, sauté onions and tomatoes until onions are golden brown in color, about 7 to 10 minutes.
Reduce heat to medium-low and add chicken, curry powder, chili powder, salt and pepper and stir constantly while cooking until all spices are well incorporated, about 2 minutes.
Once all spices are incorporated, add wine and continue cooking until reduced by half, about 2 minutes. Slowly incorporate yogurt and heavy cream until mixture is thick, about 2 minutes. Reduce heat to a simmer, add peas, cover and continue cooking for 10 minutes.
Once fully cooked, serve curry over basmati rice or alongside sweet spiced-up potatoes.
