Indian Style Chicken

 Transform chicken with this recipe that showcases a bold Indian style sauce filled with warm spices.  After making this dish you can fuel your body with flavorful nutrition and feel like a cooking genius at the same time.  Plus it’s a batch-cooking recipe so you will have leftovers for the week or to freeze.




  • 2 pounds boneless, skinless chicken breast
  • 1 small yellow onion, diced
  • 2 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 heaping tablespoons Masala or red curry powder*
  • 1 tablespoon agave
  • 1 tablespoon fresh crushed/chopped ginger
  • 1 teaspoon cumin
  • 1-32 ounce can crushed tomatoes
  • 1 ½ cups dry white wine (Chardonnay)
  • ½ cup fresh chopped cilantro
  • salt and pepper for seasoning

*Masala or red curry powder can be found in the international food isle of every major grocery store

Farro or Rice

  • 2 cups dry farro or rice (brown or white Basmati rice recommended)
  • 1/2 cup currants (golden raisins or chopped dates may be substituted)
  • ½ cup slivered almonds
  • 1 tablespoon canola oil
  • ½ teaspoon salt




  • Preheat oven to 400 degrees.
  • In a large French/Dutch oven or large pot, heat 1 tablespoon of the olive oil over medium-high heat. Season the chicken with salt and pepper and sear for 2-3 minutes per side to get a golden crust on the chicken.  To assure the chicken gets a crust do this in two batches. Remove the chicken and let rest on a plate.
  • Add the other tablespoon of oil to the pot, along with the onion and sauté 5 minutes, until translucent. Add the garlic, curry powder, agave, ginger, cumin, and a sprinkle of salt and pepper to the pot.  Let cook for about one minute until the spices are fragrant.
  • Add the tomatoes and white wine to the pot, turn heat to a simmer and let simmer about 5 minutes. If the pot is oven safe (or if it is a French/Dutch oven) add the chicken (along with juices) directly into the pot. If the pot is not oven safe transfer the sauce and chicken into a large casserole dish and cover with foil.  Make sure the chicken is covered with the sauce.
  • Bake covered for 30 minutes until the chicken is cooked through. The chicken can be sliced and served with the sauce, as is.  For the slow cooker method, turn the oven to 275 and the chicken can cook for 1-2 hours longer until it falls apart (as shown in the picture).
  • For either method, sprinkle the fresh cilantro over the chicken and serve with the farro/rice recipe.



  • Cook the farro/rice according to the instructions on the package. Add the olive oil and salt to the farro/rice and water and give a quick stir before boiling.
  • Once the farro/rice is cooked toss with the currants and slivered almonds and served with the chicken.