New Zealand Sauvignon Great with Burmese Chicken Curry

We tried Burmese Chicken Curry from Madhur Jaffrey. An interesting mix of Indian and Thai flavours.

Cubes of chicken are rubbed with hot curry powder, garam masala and salt. Onions, garlic, ginger, cayenne pepper and paprika are blended into a paste and the chicken is stir-fried with the paste, tomatoes, fish sauce and lemongrass. Water is added and the chicken is then simmered.

We served the curry with boiled rice, poppadums and a side dish we found on the Saveur website called Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke). This was a tasty combination of green beans, shallots, chopped roasted peanuts, fish sauce, lime juice, sugar and salt.2016-01-09 18.09.17

We opened a bottle of Mahau Sound Marlborough Sauvignon Blanc 2013, a New Zealand white from Sunday Times Wine Club, previously enjoyed with a chicken Korma.

We detected a grassy nose and the food pairing brought to the fore intense citrus lemon, tropical fruit flavours with a tangy grapefruit finish. A very good match with the curry.

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