Last month we cooked Caribbean Peanut Chicken and particularly enjoyed the peanut butter flavours. We were entertaining guests and fancied trying another recipe with similar ingredients and chose Peanut Butter Chicken Stew from Supercook.
This is a West African dish that we served with boiled rice and sweet potato. Chicken pieces are cooked with onion and a paste made from chicken stock, salt, pepper, turmeric, coriander, cumin and chilli powder. Tomatoes are added later and the dish is garnished with parsley. Delicious and even better than the previous recipe.
We opened a couple of wines to pair with the meal – Lions Gate Sauvignon Blanc/Semillon 2011, a South African white blend from Tesco and Wairau Cove Sauvignon Blanc 2013, a New Zealand white also from Tesco. Both these wines went well with the meal, with the New Zealand wine having the edge.
We had the leftovers with a bottle of Bleasdale Langhorne Crossing Verdelho/Sauvignon Blanc 2014, an Australian white blend from the Wine Society.
This was crisp, fresh, slightly off-dry with grapefruit and tropical fruit flavours. The wine was a good match with the chicken.
We tried Aloo Gosht (Lamb with Potatoes), a Pakistani dish from Madhur Jaffrey. The boneless lamb was cooked with ginger, garlic, chillies, coriander, turmeric, cayenne pepper, tomatoes, cinnamon, cardamon and garnished with garam masala and coriander leaves. We served it with naan bread.
As with many curries, we often have to experiment to discover whether a white or red wine goes best. We initially opened a bottle of Finca Las Rejas NV, a medium-bodied Spanish red from the Sunday Times Wine Club. The food did this Tempranillo no favours at all, so we set it aside.
We turned to a white wine and opened a bottle of Yarrunga Field 2009, an Australian wine, also from the Sunday Times Wine Club. This is primarily Trebbiano, blended with a little Semillon and Verdelho. We enjoyed flavours of fresh tropical fruits and a zesty, creamy, smooth finish. A much better match with the Aloo Gosht.
Barbecue time. We did Pork Kebabs with a Satay Dipping Sauce from Supercook and I was looking for a medium-dry wine, possibly a Riesling. However, we also had a bottle of De Bortoli Unoaked Verdelho 2009 from Sunday Times Wine Club that I thought might go well. This crisp white from Australia with lime and citrus flavours suited the Thai spices very well.