Sunday night, we had our friends over who were visiting from Mexico. After the rush of the weekend, I buckled down Sunday morning to grocery shop and start prepping. Here is a dish that is a crowd pleaser and a mind easer!

Coconut Curry Chicken with Sautéed Peppers, Basmati Rice and Naan Bread Paired with Ontario Rieslings:

Serves: 6-8 people

Ingredients: 1 whole red pepper, 1 whole yellow pepper, 1 whole orange pepper, 2 bags of Naan bread (5 in each), 8 boneless-skinless chicken breasts, 2 cans of coconut milk, 1 package of basmati rice, 1/3 to 1/2 cup of fresh cilantro, 1/2 of a red onion, 8 cloves of garlic (minced), 1.2 tsp chili powder, 1 tbsp yellow curry powder, 2 jalapeños, 1 tbsp cold water, 1 tsp ginger powder, salt and pepper for seasoning

Instructions for Coconut Curry Sauce: firstly, preheat oven to 425 degrees and line chicken breasts in a baking dish. In a large mixing bowl, stir together coconut milk, red onion, cilantro, garlic, ginger, jalapeños, yellow curry powder, and chili powder. Pour mixture over chicken breasts and place in the oven for 35-40 minutes.

Instructions for Side Dishes: Cook the basmati rice (equal parts rice, equal (or more) parts water) while the chicken is cooking. Chop peppers in slices and sauté with olive oil for the last 10 minutes of the cooking chicken. Place the naan bread in the oven with the chicken for the last 8 minutes.

Pair any curry dish with Riesling. We paired ours with Ontario Rieslings (Sandbanks 2015 Riesling from Prince Edward County, Strewn Two Vines 2015 Riesling/Gewurztraminer from Niagara and Fielding 2011 Riesling from Niagara (not pictured above)) for our Mexican friends to experience the beauty of VQA.

Next time you host a dinner party, no stress, let the dish impress!