Once in a while, I like working on classical French dishes, trying to put some Asian influence in the process. I’m taking the very simple chicken stew in white wine here and spiking its flavors with some Indian curry. Well, it honestly worked. That fruity flavor of the wine perfectly complemented the spice from the curry powder to give a very interesting flavor.
The cooking procedure is really identical to French stews except for the addition of curry to the usual seasoning mix of salt and pepper. Don’t skimp on the spice. Let the aroma and flavor of curry shine throughout the dish. As a bonus, you’ll end up with chicken that’s so brightly yellow because of the turmeric present in the powder.
You know what’s next. Sear. Always. On top of the color and crust that cooking in the slow cooker can’t give, searing creates a seal to lock in all those juices in your meat. Also, by letting those natural sugars caramelize in the pan, you create drippings which would later serve as a deep flavor base for whatever sauce you’ll create in the end.
Set the chicken aside once they’ve browned enough. They don’t have to cook through. A wonderful color is a good indicator that you’ve seared them well. Into the same pan goes in the aromatics. The traditional triad of French cuisine – carrots, onions, celery. They’ll add sweetness and body to your sauce especially if you roast them a bit. Just don’t let them burn by keeping them moving around the pan.
The full recipe continues on the next page, including a list of ingredients, concise & printable instructions, more photos of the cooking process, and final a variety of final photos so you can see what this dish should look like!