German Rieslings Work Well with Sri Lankan Cashew-Coconut Chicken Curry

We cooked Chicken Curry with a Cashew-Coconut Sauce, a Sri Lankan dish from Madhur Jaffrey.

Chicken pieces are rubbed with coriander, cumin, fennel, cayenne pepper and salt.  A little rice is fried with coconut and then ground with cardamon pods, cloves and cashew nuts.  Water is then added to make a paste.

The chicken pieces are cooked with cinnamon, fenugreek, shallots, garlic, tomatoes, water and pandanus leaf. (We cannot buy this locally, so we used a bay leaf and some dried basil). The spice paste is added and also coconut milk towards the end of cooking. We served the curry with rice.

We decided on a bottle of Peter & Peter Riesling 2013, a German white wine from Tesco.2015-04-11 18.47.31

This was slightly off-dry, with creamy, tangy lemon and melon flavours and was a good match.

The following day we had the leftovers and tried a bottle of Hunter’s Sauvignon Blanc, a New Zealand white from Sunday Times Wine Club.  A superb wine, but it didn’t work with the food, so we set it aside.

We returned to a Riesling and this time opened a bottle of Ruppertsburger 2012 Riesling Kabinett, a German white from the Wine Society.  There was some sweetness, a creamy smoothness, with citrus fruit flavours, minerality and a slightly tangy, but sweet finish with pineapple hints.  A very good wine and a much better match than the Peter & Peter Riesling.2015-04-12 18.42.15

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