Curry Chicken in an onion pepper cream sauce

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What you’ll need

  • One Skillet with lid
  • 4 chicken legs/thighs or combo
  • 3 Tbsp butter
  • Curry powder
  • Salt
  • Pepper
  • Garlic powder
  • Cayenne and lemon juice (optional)
  • 1 medium yellow sweet onion
  • 1-2 red bell peppers or I used about half a pack of small mixed sweet peppers for a variety of colors
  • Fresh parsley chopped
  • 1/3 cup dry white cooking wine
  • 2 cups heavy cream

Instructions

  1.  Pat your chicken dry and trim off any excess fat.
  2. Season your chicken with curry powder, salt & pepper on both sides. Curry powder can be very strong so I would suggest maybe using 1 Tbsp to cover all 4 pieces. Not 1 Tbsp each!
  3. In a large skillet over medium heat, melt your 3 tablespoons of butter. Once melted, be sure it doesn’t burn, add in your chicken skin side down.
  4. Lightly brown the chicken on both sides, 3 minutes per side. Transfer chicken to a plate temporarily.
  5. Now add in your onion and peppers, I cut mine julienne style20100407-How to Cut an Onion - 16
  6. Saute for 5 minutes or more until onions and peppers are tender. Be sure to not burn/brown them. (you may need to add in more butter if necessary)
  7. Now return your chicken back to skillet, skin side down. Cook for 10 minutes uncovered, turning once and stirring vegetables.
  8. During these 10 minutes I would begin to finely chop my parsley and measure out my wine and cream.
  9. Once you’ve hit 10 minutes, pour in your wine and boil until its almost evaporated, but don’t burn your wine completely off.
  10. Now reduce heat to  medium. Add in the cream and parsley and bring to a simmer.
  11. This is when you’ll want to start adding in salt, pepper, a little more curry and garlic powder to get your sauce seasoned well. I added in about 2 teaspoons of garlic powder, curry powder and pepper. Tasted my sauce then added more salt and pepper to get it at the perfect flavor. I like my sauce a little more spicy so I added in probably a little more than 1 teaspoon of cayenne to give it a little kick.
  12. Once you feel good with the flavor, bast your chicken with the cream sauce. Cover and simmer until chicken is cooked through, about 20-30 minutes.
  13. Rotate chicken, stir and baste occasionally. Be sure that your cream sauce does not boil–keep it at a good simmer and it’ll start to thicken up.
  14. Be sure your chicken has reached 165 degrees, adjust seasoning as needed. (Optional to hit it with a little lemon juice to finish it off.)
  15. Serve over Basmati rice and enjoy!

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