Photo: Brandied Curry Chicken with Grapes Recipe
Ingredients
- 3 tablespoons vegetable oil
- 2 skinless chicken legs and 2 skinless chicken breasts, cut in 1/2
- Salt and freshly ground black pepper
- 2 tablespoons minced shallot
- 2 cloves garlic, minced
- 1 rounded tablespoon curry powder
- 3 tablespoons brandy
- 3 cups heavy cream
- 2 1/2 cups seedless green grapes
- 5 ounces egg noodles
- 3 tablespoons Dijon mustard
- 1 tablespoon chopped fresh dill leaves
Directions
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan. In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes. Add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and dill. Season, to taste, with salt and pepper and serve immediately.
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By nicholj27_12536014
Bellwood, IL
on August 24, 2012
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The curry chicken came out great! The dish was relatively easily to make. I used what was already in my kitchen, so I subbed: bonesless/skinless breasts (for boned breasts/thighs, Crown 7 whiskey (instead of brandy, onion (instead of shallots, skipped the dill added sliced mushrooms. I served the curry chicken with some leftover pasta so I skipped the egg noodles and grapes. My hubby absolutely loved it! We have leftovers so he asked that we have it tomorrow night with some rice. I am a big fan of Carribean and Indian curry dishes. This dish is more mild than the unique ethinic versions of curry, but had a very good flavor none the less. This recipe is definitely a keeper!
By Paphotogirl
Strasburg, PA
on June 11, 2012
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As Guy Fieri says, "Winner, winner, chicken dinner!". What a lovely, sophisticated dish! This one has "depth of flavor" written all over it. I loved cooking the noodles in the sauce, but there's just one problem...I want more noodles! Thank-you, Sunny, for another great dish.
By 0shidori
Woodside, NY
on April 26, 2012
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Made this for my family tonight but used Cream Sherry instead of the brandy (since we were all out!. Very delicious! I also used a light cream instead of heavy. The only reason I'm giving it 4 stars is because it *is* very rich, so my tummy is a bit angry at me right now lol (worth it!
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