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Lemon Chicken Curry

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So Delicious with Chateau Montelena Riesling!

Our Potter Valley Riesling compliments the spicy and delicate flavors of this warming curry. Try substituting butternut squash for the carrots to make this a truly fall dinner.


  • 2 chicken breasts, oven roasted on the bone and shredded
  • 1/4 cup flour
  • 3 T. butter
  • 4 Tbsp lemon curry powder (or medium madras style)
  • 2 teaspoons fleur de sel
  • 1/2 teaspoon freshly ground peppercorns
  • 14 oz. lite coconut milk
  • 1 Qt home made chicken stock
  • 1 ½ c. jasmine rice 2 Tbsp fresh ginger, minced
  • 2 Tbsp garlic, minced
  • 2 serrano chili peppers, seeded, de-veined, minced
  • 2-3 medium carrots, julienne cut
  • zest of 1/2 lemon
  • 3/4 cup fresh or frozen peas
  • 1 teaspoon ground coriander seeds
  • 8 green onions, medium dice
  • 1/3 cup each finely chopped mint and cilantro
  • Juice of one small lime
  • 1 med. Heirloom tomato large dice, for garnish


Roast chickens ahead and debone when cool: shred breast meat into bite sized pieces. Heat butter and flour in a large saucepan on medium- high heat; cook roux until blonde. Add curry powder and combine quickly. Heat coconut milk and whisk immediately into roux; reduce heat to medium. As white sauce thickens, gradually add chicken stock and simmer 5 minutes. In a separate small saucepan, prepare basmati rice and cook per instructions. Add the carrots ginger, garlic, and chili pepper to curry sauce and simmer until carrots are al dente, about 3-4 minutes. Add the chicken, lemon zest, green onions and peas; reduce heat to medium low and stir occasionally until heated through.*

***Just before serving, add the coriander seeds, cilantro and mint. Adjust seasonings and stir in lime juice. Serve with basmati rice scooped into center; garnish with tomato and more cilantro as desired. Serves 6 as a main course.

Do-ahead tip: Prepare curry ahead to *, and refrigerate for up to 2 days. Reheat and continue with **.

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About Our Authors

George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors