Sri Lankan Recipes by Curry Mad – Chicken in Wine
2 Pieces Chicken `Maryland’
4-5 Cherry Tomatoes
2 Sprigs Curry Leaves
1 Tblsp Mustard (Prepared)
1 Tblsp Oyster Sauce
4-5 Red Chillies
Salt to taste
1 Tblsp `Wasabi’
1 Bottle White Wine
Lightly wash the chicken and arrange in a fairly large pan (A wok is fine). Cut the Cherry Tomatoes in halves; shred the Curry leaves off their stems; slice the Leek into small pieces; cut the Red Chillies lengthwise and then into halves.Pour the entire bottle of White Wine over to cover all these ingredients.
Cook over low heat. When the Chicken is cooked, remove from heat and leave aside, continuing to cook the Wine and other ingredients. When this mixture has simmered to around quarter of the original mixture, remove the Tomatoes, Curry Leaves, Leek, and Chillies with some liquid and add the Mustard and Wasabi into a Blender `jug’ and blend to a fine paste. In the meantime, allow the rest of the mixture to simmer about a cup. Pour this balance into the blended mixture and put aside.
Then, add some cooking oil to the same pan/wok and lightly fry the chicken until it `browns’. Serve and pour some of the sauce mixture over the chicken.
**White Wine is a matter of taste; some argue that it is best to use good quality wine, yet others claim that once the Wine is cooked, it doesn’t make much difference. As I am always experimenting, I use `Clean Skins’; so that if it is not good, I don’t feel too bad when throwing it all out! Enjoy.