Chicken Tenders marinated in curry, sauteed, then drowned in Tarragon Cream Sauce. Easy quick recipe for delicious Yellow Curry Chicken with Tarragon Cream.
Curry Chicken with Creamy Tarragon Sauce
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I am writing a book; You probably didn’t know that. Not many know about it because don’t we always keep our most important things closest to our hearts? Also, who knows if I’ll ever finish it. When I think of my book I get butterflies in my stomach and giddy in my head. I had the idea for this book two years ago at a time in my life when it felt like I was drowning in the depths of despair. Writing my book became my own personal form of therapy and light.
Because this book is so special to me, I didn’t dare share it with others. Mostly because of the fear of rejection I suppose, but also because I was scared of losing my love for writing. Finally, I branched out and let a friend read it. Her reaction was kind but obviously unimpressed. And as I had feared, my energy for the writing of my book dissipated entirely.
I once had this fabulous idea for a delicious chicken dish with curry and tarragon and cream. Just thinking of making it got me excited and giddy. The idea was a good one; the execution, not so much. I made this idea dish on a night when we had invited newly-made friends over for dinner. Our guests were kind but unimpressed with the meal, and I gave up on the dish.
Months went by without me even touching the manuscript that I had here-to-before spent hours each night working on. For whatever reason, I just couldn’t bring myself to care enough. It’s sad that one person’s opinion can have such an impact on me. I suppose that is one of the many imperfections I should add to my list in my Marshmallow Brownies post…
Then one night I awoke around 2:45 AM with the most ingenious plot twist for my story. I was so excited I ended up filling an entire 20 pages of a notebook with ideas before I went back to sleep that night.
Like with my book, months or even a year went by without me even attempting to recreate and fix my curry chicken and tarragon dish. One day out of the blue, I had a thought on how to fix what I hadn’t liked about it. That very day I got to cooking with curry again.
Sharing is Caring
Y’all I am so excited to share this Curry Chicken and Tarragon Cream recipe with you. It is hands down the most favorite recipe in our house now.
This Curry Chicken is the meal that I can literally never make enough of. Sometimes I will double or even triple the recipe and yet my family just keeps eating and eating until it is all gone. And not just my family; This is now my go-to dish for anytime we have guests coming to dinner; everyone who tries it loves it.
If you think you are not a lover of curry, I dare you to try this. The curry flavor is subtle and the perfect kiss to our creamy tarragon hug. True love y’all! True love…
Ashes for Beauty
Dear Reader, before I share this amazing recipe with you I am going to open myself up a little more. I am going to share with you the prologue to my fantasy fiction book “Ashes for Beauty”. You may hate it, you may love it, you may not care one way or the other; but I am taking a leap.
I often believe I was born in the wrong story. I amn’t a tragic crown princess; Nor a ruler or leader or lady of wonder. I’ve always known this. I try to show everyone else this as well… Which is probably the reason Salena and I were playing “Princess and Maid” on that day, the day when my whole world went to hellfire.
I was born Gulianya Deirdre KoomAy’fer, crown princess of the Kingdom of Ay’fer. Well, and even that is not exactly true. I was actually born Deirdre Gulianya.
According to tradition, the kingdom high seer was to bless me with my first name, and my parents the second. After days of fasting and prayer to the Gods of Fire and Light and Ash, the high priestess of Ay’fer solemnly announced that I was to be named “Deirdre”.
Deirdre means broken, and the story goes that when she heard it, my Queenly mother put her jewel-encrusted-slipper-clad foot down,
“No!” my Mother had pronounced, “Deirdre will be her middle name. For names hold power, and no child should be born and broken simultaneously.”
Then she declared that I would be named “Gulianya, which means light of the sun” and she went even further to say I would “bring light to this kingdom of ash.”
Now you see why I know I was born in to the wrong story.
P.S. The word “am’nt” is a made up word that my little girl uses regularly. I was excited to include it in my story…
Okay, enough chatter; let’s eat!
Recipe for Curry Chicken Tenders in Tarragon Cream:
- 2 cups rice, cooked
- 6-8 Chicken tenders, or 3-4 chicken breasts
- 1/2 bottle or 1 cup Yellow Curry Sauce
- 1 tsp Paprika
- 1 TBS Vegetable Oil
- 1-2 TBS Butter
- Salt and Pepper
- One large minced Shallot (OR) half an Onion
- 1/2 cup dry vermouth/ dry white wine
- 2.5 cups chicken broth/stock
- 1 cube chicken bullion (optional for a more robust flavor)
- 3/4 cup Cream
- 2 TBS finely chopped fresh tarragon
- Salt and Pepper to taste
- For the chicken there are two ways to cook it. Option one tastes a little better, but takes some forethought. Option two still tastes awesome though and makes this a 20 minute meal, so no stress!
- Option One:
- Mix the Paprika and Curry Sauce together, then marinade the chicken in it for 4-48 hours.
- When ready to cook, Combine butter and oil in the bottom of a sauce/frying pan over medium heat.
- Lightly season the marinated chicken with salt and pepper.
- Saute marinated chicken oil/butter mixture on medium heat until slightly browned on each side and fully cooked.
- Option two for cooking your chicken:
- Salt and pepper your chicken breasts.
- Pour a thin layer of yellow curry sauce on the bottom of a frying/saute pan.
- Sauté/cook your chicken in this sauce on medium heat until lightly browned on each side and fully cooked.
- Sauté, generously seasoned diced onion/shallots on medium heat in 1 tablespoon of butter for 2 to 3 minutes.
- Add dry white wine or cooking wine or vermouth to the pan and bring the heat up to high.
- When the vermouth comes to a boil, let boil for approximately 45 seconds,
- then add 2.5 cups of chicken broth/stock and one cube of bullion.
- Bring to a boil, and let it boil for 2 minutes.
- Drop the temperature to low and add your cream of fresh tarragon.
- Let simmer for at least five minutes. Or until the rest of the dinner is ready…
- Slice chicken and lay over a bed of rice.
- Pour Tarragon Cream over entire dish and serve with your choice of vegetables (I enjoy green beans with this dish).
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