Indian curry pastes of varying spiciness are available at the supermarket. I like to use mild for this dish but use spicier if you prefer. Whipping cream does not curdle when cooked, like all other milks, creams and yogurts. If you want a lighter recipe, substitute chicken stock for the cream. Serve with basmati rice, a tomato and onion salad and chutney.
Servings: 4 to 6
Ready Time: 40 minutes
Wine Pairings: My preference is gewIrztraminer, preferably a rich example from Alsace. It’s strongly musky, with floral and ginger nuances layered on abundant, lychee-like fruit, just the profile to power through the aromatics here. If you prefer something tamer, try a buttery Californian or Australian chardonnay. - Beppi Crosariol
Chicken
2 tablespoons mild curry paste or 1 tablespoon mild curry powder
3 tablespoons vegetable oil
3 boneless, skinless chicken breasts about 1 1/2 pounds (750 grams)
Salt to taste
Vegetables
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 cup chopped onion
1 tablespoon mild curry paste or 2 teaspoons curry powder
2 cups diced sweet potato
125 grams (4 ounces) sliced mushrooms
6 cups baby spinach (or 1 bunch regular spinach, cooked)
1 teaspoon maple syrup or to taste
1/2 cup whipping cream
Salt and freshly ground pepper to taste
2 tablespoons chopped coriander or mint
1/4 cup slivered almonds, toasted
Method
Preheat oven to 375 F.
Combine curry paste and1 tbsp oil. Brush chicken breasts with curry mixture, season and cut in 2-inch dice.
Heat remaining 2 tbsp oil in large non-stick, oven-proof skillet on medium-high heat. Sear chicken pieces about 2 minutes per side or until tinged with gold. Remove to plate.
Reduce heat to medium. Add garlic, ginger and onion and sauté for 2 minutes. Stir in curry paste and sweet potatoes. Sauté for 2 more minutes or until potatoes are slightly cooked. Add mushrooms and sauté another 2 minutes. Stir in spinach and cook until spinach just wilts. Stir in maple syrup and cream. Bring to boil and return chicken.
Place skillet in oven and bake uncovered for 15 minutes or until chicken juices run clear and sweet potatoes are cooked through. Taste for seasoning adding salt and pepper as needed. Sprinkle with coriander and nuts. Serve over rice.
To toast nuts, bake at 350 F for 5 minutes or until golden on edges.
Lucy Waverman