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Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Season the chicken with salt and pepperHeat the oil in a large sauté pan. Place the chicken in the pan and brown the chicken well on all sides. Remove the chicken pieces from the pan, set aside with cover.Add the onion, garlic and sauté lightly without letting ingredients brown.Add white wine. Add curry powder and stir, reduce to ½ over medium to high heatAdd the cream reduce a little and season with salt and pepper.Place chicken pieces in the sauce, cover and simmer slowly on the stove or in the oven for 30 min. (Oven 165°C or 350°F) or until the chicken is done.When chicken is done remove from the pan and reduce the sauce slightly, Serve a piece of thigh and drum and pour over the sauce (about 95ml)