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
- Pat your chicken dry and trim off any excess fat.
- 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!
- 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.
- Lightly brown the chicken on both sides, 3 minutes per side. Transfer chicken to a plate temporarily.
- Now add in your onion and peppers, I cut mine julienne style
- 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)
- Now return your chicken back to skillet, skin side down. Cook for 10 minutes uncovered, turning once and stirring vegetables.
- During these 10 minutes I would begin to finely chop my parsley and measure out my wine and cream.
- Once you’ve hit 10 minutes, pour in your wine and boil until its almost evaporated, but don’t burn your wine completely off.
- Now reduce heat to medium. Add in the cream and parsley and bring to a simmer.
- 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.
- 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.
- 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.
- 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.)
- Serve over Basmati rice and enjoy!
