Chicken Curry
You can never have too many main course recipes, so give Chicken Curry a try. This recipe serves 2. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 482 calories, 29g of protein, and 15g of fat. Head to the store and pick up salt, cornstarch, onion, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. This recipe is typical of Indian cuisine.
Instructions
Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender.
In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion.
Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low for 3 to 3-1/2 hours or until chicken juices run clear.
Remove chicken mixture to a bowl; keep warm.
Transfer juices to a small saucepan.
Combine cornstarch and sour cream until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour over chicken mixture; toss to coat.
Sprinkle with green onion and serve with rice.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Baron Herzog Chenin Blanc (OU Kosher). It has 4.1 out of 5 stars and a bottle costs about 12 dollars.
Baron Herzog Chenin Blanc (OU Kosher)
A fresh and round mouth feel with intense fruity notes of nectarine, gooseberry and pine with a bright, clean finish. A versatile wine to enjoy with spicy ethnic foods from Chinese to Indian. Also great as an aperitif.