We revisited one of our favourite cookbooks Madhur Jaffrey’s Curry Bible and tried Green Coriander Chicken (Dhania Chicken), a Kenyan dish.
The chicken pieces are marinated overnight in ginger, garlic and lemon juice and then cooked in a thick blended sauce containing green chillies, lots of coriander leaves and stalks, tomato purée and yoghurt.
We served with Naan bread and Basmati rice.
We chose a bottle of The Gooseberry Bush Colombard/Sauvignon Blanc 2013, a South African white from the Sunday Times Wine Club to pair with this delicious meal.
This was bone dry, fresh and crisp, with tropical fruit flavours. We couldn’t detect the guava and figs mentioned on the bottle.
We thought this was a good match, but wondered whether we could do better with the lefovers the following day.
This time we went for a bottle of Heritage de Calvet Côtes du Rhône 2012, a French white from Tesco.
This Grenache Blanc is slightly off-dry and its tangy tropical fruit flavours had a better affinity with the coriander sauce. An improved match.