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January 15, 2011

Chicken Curry

Discover the aroma and flavors of spicey foods when paired with slightly sweet white wines like a Riesling or Gewurztraminer. This dish is delicious and easy to make.

Chicken Curry
(or Lamb- see Terri's Tips below for more information)
Prep Time: 30 min.
Cook Time 1 hour 15 minutes
Serves 6


  • 1 whole chicken cut into pieces, (or 1 lb. Lamb, trimmed of excess fat and cubed)
  • 2 onions, finely chopped
  • 4 tomatoes, skinned and chopped
  • 1/3 cup fruit chutney
  • 2 tablespoons flour
  • ½ cup dry white wine or sherry
  • 1 cup beef stock (or Chicken)
  • 2 tablespoons oil
  • 1 finely crumbled bay leaf
  • ½ teaspoon cinnamon
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 cloves garlic, crushed
  • 4 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon sugar
  • 2 teaspoons salt and fresh cracked black pepper


    In a large oven proof skillet, fry the onions in the oil until translucent.

    Add the meat and a little more oil, if necessary, and brown the meat.

    Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, and the turmeric and simmer for a few minutes, stirring with a wooden spoon.

    Mix the flour with the wine and add to the meat mixture slowly while stirring.

    Add all the remaining ingredients and mix thoroughly.
    Transfer to the oven and bake for 1 hour until meat is tender

    Terri's Tips:

  • When using lamb add 1 teaspoon garam masala and 1/2 teaspoon ground red pepper
  • Use boneless leg of lamb, cut into 1 inch cubes
  • Serve with rice
  • Sauteing the spices will release their flavors

    Cooking Wiser

  • Prep the meat and spices then put into crock pot to cook while you are at work. It will be ready when you come home.
  • Posted by terri at January 15, 2011 02:30 AM