Homemade Curry Chicken
Equipment
- large pan
- stirring utensil
Ingredients
- 1 package chicken wing drumettes 3-4 lb. or 1 medium-sized chicken (3-4 lb.), cut into small pieces
- 3 teaspoons curry powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 teaspoons sugar
- 1 ½ cups water
- ½ onion diced
- Optional:
- 1 teaspoon lemon grass powder or fresh lemon grass finely chopped
Instructions
- In a large pan, combine water and all the spices (curry powder, salt, black pepper, crushed red pepper, sugar).
- Stir until well mixed.
- Add the chicken pieces and diced onion to the pan.
- If using lemon grass, add it to the pan as well.
- Cook over high heat until the mixture comes to a boil, then reduce the heat to medium.
- Stir well to ensure the chicken is evenly coated with the sauce.
- Cover and simmer for approximately 30-40 minutes, or until the sauce has thickened, and the chicken is well-cooked.
- Stir the curry chicken every 10 minutes during cooking to ensure even coating with the sauce.
- If a thinner sauce is desired, more water can be added during cooking.
- Serve hot with steamed rice.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this aromatic Curry Chicken with a slightly sweet Riesling or a light-bodied Gewürztraminer to balance the spice and enhance the flavors.Nutritional Information
Calories: 300 kcal | Carbohydrates: 6 g | Protein: 25 g | Fat: 18 g | Fiber: 1 g | Sugar: 3 g
