Chicken curry with Chenin Blanc

Mark’s Chicken Curry with Chenin Blanc, version Mark O’Neill

I am big fan of curry and a simple Chicken Curry made with coconut milk goes really well with many wines, particularly Ken Forrester Chenin Blanc from the Western Cape in South Africa. This combination is a favourite of mine.

I like to taste the flavours of the mixed spices with the kick from the chilly and curry powder, which should not be overpowering.  A crisp Chenin Blanc works really well with a slightly creamy curry; bright and fresh with floral aromas, light citrus flavours and a natural acidity that enhances the curry sauce.

This is an easy dish to make.  Here is the list of ingredients you will need:

• 3 chicken breast
• 2 Tbsp oil
• 1medium onion
• Garlic
• 1 diced tomato
• 1 tsp tomato paste
• 10 chopped sultanas
• 1 tsp each turmeric, curry powder, chilli powder, garam masala
• 1/2 tsp ground, powdered ginger, cinnamon,ground allspice
• salt,  black pepper as desired
• 1 tin coconut milk

What to do:

First step, pour yourself a glass of chilled white wine then:

1. Dice the chicken breasts
2. Put oil in deep sided pan and heat to a medium/hot temperature
3. Fry onions and garlic until soft, about 5 mins
4. Add salt and pepper, turmeric and curry powder then fry for 1 minute
5. Add chicken, fry for 5 mins until coloured stirring regularly.
6. Add tomatoes and tomato paste
7. Now add sultanas, cinnamon, ginger, chilli powder, allspice, and garam masala
8. Cook for 15 mins
9. Add coconut milk. Turn down heat to a low simmer, cook for another 15 minutes

Serve on a base of basmati rice and a side dish of naan bread.

If there is any leftover keep it aside because it taste even better the next day.

As always if you have any questions or comments leave them below.