Apparently, this recipe is a variation from Mumbai. Chicken pieces are rubbed with salt, cayenne pepper and lemon juice. They are cooked with onions, turmeric, chicken stock and a blended spice paste of red chillis, garlic, ginger, cumin, coriander seeds, peppercorns, cinnamon, cloves and vinegar. We served the curry with rice and breads.
We opened a bottle of Hunter’s Marlborough Sauvignon Blanc 2012, a New Zealand white from the Sunday Times Wine Club.
We tasted intense citrussy grapefruit and tropical fruit flavours with a subtle creaminess. We thought this superbly complex wine was a very good match with the Vindaloo.
We decided to stick with a New Zealand Sauvignon with the leftovers of the curry and opened a bottle of Villa Maria Marlborough Sauvignon Blanc 2013 from Costco.
This was drier and crisper than the Hunter’s with gooseberries and citrus tropical fruit flavours.
The wine was very enjoyable but not quite as good. However, it was still a very good match with the meal.
We tried the Hunter’s Sauvignon a few weeks ago with Maluwe Poulet, a spicy West African chicken dish. Interestingly, the pairing brought out flavours of gooseberries, lemon, pineapple, grapefruit and melon. This subtle and complex wine was also a good match with that meal.