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.

Ingredients

• 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

Directions

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 **.