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1
Preheat oven to 350 F.
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2
Season chicken breasts and thighs with the Madras curry powder.
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3
Heat the oil in a medium pan over medium high heat.
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4
Add chicken skin side down.
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5
Cook until skin is browned and crispy, 5 minutes.
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6
Flip and cook the other side for 4 minutes.
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7
Dont clean your skillet yetyoull use it in a second.
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8
Remove chicken from the skillet to a foil lined sheet pan and finish cooking it in the preheated oven for 10 minutes.
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9
Remove chicken from the oven and cover it with foil until ready to serve.
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10
Meanwhile in the same skillet add chopped shallot and garlic, and cook over medium high heat for 1 minute.
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11
Add the white wine and scrape the brown bits off the bottom of the pan while you heat it up.
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12
Add the curry paste and mix until smooth.
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13
Continue to heat and reduce liquid until 2 tablespoons are left in the pan.
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14
Dont over reduce.
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15
Turn heat off.
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16
Slowly add butter, one cube at a time into the pan.
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17
Whisk until fully incorporated.
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18
The sauce shouldnt get too cold so turn heat back onto low if needed.
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19
Once all the butter is added strain the sauce through a fine mesh sieve into a serving bowl.
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20
Add basil and stir to combine.
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21
Keep warm or serve immediately.
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22
For rice pilaf: Heat oil in a medium pot over medium heat.
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23
Add chopped onion and cook for 2 minutes or until soft and translucent.
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24
Add red peppers and stir to combine and heat through.
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25
Add one cup of rice and stir it into the onion mixture.
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26
Add chicken stock and bring to a simmer.
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27
Turn heat down and cover pot.
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28
Cook for 20 minutes or until rice is cooked.
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29
Fluff with a fork and serve.
