Chicken curry
Wines are valuable if you share them with people and pair them with food. I cannot think about tasting or drinking wine without eating or alone!
It is maybe why I started to teach people, share my knowledge and share an experience! Every tasting is different; every cooking class is unique! Because, each time, I meet new people, with different points of view, and each of them brings something to the group!
This weekend, I went back home, in France for my 1st wine tasting in my village! I was really excited and felt really blessed that my uncle Gervais gathered his friends and gave me this opportunity!
We did a white wine tasting initiation, with French wines. It was really interesting and nice. I also proposed new dishes and one of them was a chicken curry!
- 1 kgs. of chicken filet/breast
- 2 red onions
- 2 garlic cloves
- 2 tbs. of olive oil
- 1 green bell pepper
- 2 ripe tomatoes
- 400 ml of coconut milk
- salt, pepper
- 2 tbs. of curry powder
- 1 pinch of cinnamon
- 1 pinch of 4 spices
In a wok or fried pan, I put the olive oil, the onion and garlic sliced thinly with the green bell pepper cut in squares.
I first fry all this at medium heat for 5 minutes, and when the onion are getting golden, I add the tomatoes sliced in squares too.
I let it fry 2 more minutes, and add the chicken breasts sliced in small pieces. I let the chicken gets golden and stir in order that all the faces gets nice. Then I add the curry powder on the chicken and the salt and let the chicken gets well covered with the curry.
I finally add the coconut milk, and different spices. I lower the heat cover for 20 minutes.
It is a good idea to prepare it in advance and let all the flavors melt properly for 1/2 day before to warm it and eat it.
Serve the chicken curry with roasted almonds and fresh coriander and some rice.
This dish was served with a Gewurtztramminer 2009 from Hugel & Fils, one of my favorites Alsatian winery. The nice sweet spices of the wine match perfectly with this soft curry!
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