Balinese Chicken Curry

Juicy chicken breasts seasoned with Balinese curry spice and oregano and seared until golden, then simmered in the most luxurious cream sauce filled with parmesan cheese, cherry tomatoes, garlic and a little spinach.

Ingredients

• Boneless Skinless Chicken Breasts  ·  4 
• Williamson Wines Extra Virgin Olive Oil  ·  1 tablespoon 
• Herbie's Oregano Dried  ·  1 teaspoon 
• Herbie's Balinese Curry Spice Mix  ·  3 teaspoons 
• Herbie's ASTA Black Pepper  ·  2 teaspoons 
• Butter  ·  3 tablespoons 
• Garlic, minced  ·  3 cloves 
• Cherry Tomatoes, halved  ·  1 1/2 cup 
• Baby Spinach, sauteed or cooked  ·  1 cup 
• Heavy Cream  ·  1 3/4 cup 
• Parmesan Cheese, grated  ·  1/4 cup 
• Lemon, cut into wedges  ·  1 

Instructions

Start by seasoning the chicken breasts with salt, 2 tsp Herbie's Balinese Curry Spice Mix, 1 tsp Herbie's ASTA Black Pepper, and 1 Tbsp Williamson Wines Extra Virgin Olive Oil. Easier to get in with your hands and make sure the chicken is coated with all of the spices.

In a large sauté pan or skillet, heat 1 tbsp. Williamson Wines Olive Oil and 2 tbsp. butter over medium high heat. Once the butter melts, add the chicken. Sear the chicken for about 3 min. Once the chicken is golden brown on the first side, time to flip it. Continue to cook for about 2 min.

Remove the seared chicken breasts from the pan and drain out some of the oil/butter, leaving enough to coat the bottom of the pan. Return the pan back to the heat and add the garlic, cook for another minute to deglaze the pan and sweat the garlic.

Then add the cherry tomatoes to the pan and cook for another 2min. while seasoning with salt and pepper, to taste. Add 1tsp Herbie's Oregano Dried. Allow time for the cherry tomatoes to blister. Then add the cooked or sauteed baby spinach and 1 more tsp of Herbie's Balinese Curry Spice Mix.

Stir in heavy cream and bring everything to a simmer before adding the parmesan, stirring the cheese in until everything is well incorporated.

Add the chicken back into the sauce and reduce heat to low and simmer until sauce is slightly reduced, about 5 minutes until the chicken is cooked through to 165 degrees internal temperature.

Serve immediately, pouring the curry sauce over the chicken and enjoy with a glass of Caress Cuvee Blanc.

Jenny's Tip: - If you're not a fan of chicken breast, you can substitute prawns or vegetables for the chicken in this recipe..