Curry Chikin with Rice Recipe and Wine Selection Viognier


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Curry Chicken with Rice Dish


This recipe has simple white rice, mild curry from curry powder and cubed white chicken breast meat. Makes 2 servings.


Ingredients For This Recipe

1 skinless chicken breast cubed
1 1/2 cup white rice
3/4 cup chicken broth
1 tablespoon and 1 teaspoon mild curry powder
1 teaspoon soy sauce (reduced sodium)
1/4 cup blend cream (10% fat)
1 tablespoon corn starch
1/4 cup can or frozen peas to garnish


Prepare the Ingredients

Cube your chicken breast, then put in medium fry pan and cook for about 10 minutes on medium high heat. Then, add all your ingredients together and mix well in small dish: broth, soy sauce, blend cream, curry powder. Once chicken is cooked add the broth mix into the fry pan.

Lastly, add the corn starch (mix first with tad water to liquidfy) to the chicken and sauce in the frypan; let it come to a boil then reduce heat quickly; and stir as it heats. Cook the peas in some water in small saucepan(frozen peas), or open canned peas. Keep aside for garnish.

Make the Rice - in medium saucepan, add equal amounts of water and rice for simple white rice. First, boil the water, then add the rice, reduce heat to medium to let rice cook. Once cooked serve onto 2 serving dishes.

Make Your Curry Dish

Serve the curry chicken with sauce over the rice on each dish. Garnish with the 1/4 cup peas.

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Choose Your Wine

 For curry dishes, wines with lots of flavour are ideal. When buying a wine, look for wines that are labelled as aromatic. We chose a Viognier white wine from Chile, ConoSur Viognier, with notes of Peach, Spice, Tropical. It is a mellow and dry wine with lots of flavour making it a good pairing for our mild curry with rice dish.

Viognier Wine from Chile


To view Viognier wines and learn about the Viognier wine grape - Go Here Viognier Wines and Grapes

Enjoy!

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