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On Point Chicken Curry

Featured by On Point Wines in the Gold Wine Club.
On Point Chicken Curry


Fill your home with the smell of this amazing chicken curry and make sure to pair it with a Sangiovese from your recent wine club box.

Yield: 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes


• 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
• Salt and freshly ground black pepper
• 2-1/2 teaspoons curry powder, divided
• 3 tablespoons vegetable oil, divided
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 cups low sodium chicken broth, best quality such as Swanson
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1 cup frozen peas (no need to thaw)
• 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
• 1/4 cup chopped fresh cilantro


1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

3. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.

4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

5. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

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