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.
On a cold rainy January day there is nothing better than something cooked in our crockpot and Lamb Korma from the Slow Cook Book was ideal.
Cubed lamb is fried with onions, ginger, garlic and a spice mixture of dried red chillies, cardamon, cinnamon, cloves, black peppercorns, cumin, mace and paprika. The lamb is then slow-cooked with yoghurt and a little salt. Double cream is stirred through towards the end of cooking. The korma is then garnished with coriander and served with pilau rice. We mopped up the sauce with naan bread. Delicious.
We opened a bottle of The Hundred Cabernet Sauvignon Reserve 2011, a full-bodied Australian red from the Sunday Times Wine Club. There was an initial sweetness, followed by intense blackcurrant fruits and a smooth, spicy finish. The wine was a good match with the korma, but we have enjoyed better pairings with this wine, such as this one.
However, we managed to improve on the pairing with the leftovers. We opened a bottle of Campo Viejo Rioja Gran Reserva 2009, a medium-bodied Spanish red from Costco. This wine is a blend of Tempranillo, Graciano and Mazuelo.
We loved its sweet, creamy smooth vanilla red fruits, with a lovely savouriness on the finish. A very good match with the korma.
Chicken pieces are marinated in a spice paste containing ginger, garlic, water, cinnamon, cardamon, coriander, nutmeg, yoghurt and salt. The chicken is then simmered with fried onion paste, ground almonds and more water. Green chillies, ground poppy seeds and saffron rosewater are then added and the dish is finished with double cream. We served with pilau rice.
We opened a bottle of Mahau Sound Marlborough Sauvignon Blanc 2013, a New Zealand white from Sunday Times Wine Club. We detected freshly-cut grass on the nose, followed by citrus, pineapple, grapefruit, gooseberry tropical fruit flavours, with a creaminess and a tangy finish. A very good match with the Korma.
We had the leftovers the following day and wondered whether a slightly drier wine would work even better. We tried a bottle of Villa Maria Marlborough Sauvignon Blanc 2014, a New Zealand white from Costco. It was not as good with the Korma, so we set it aside in favour of an off-dry wine, Houghton Margaret River Sauvignon Blanc Semillon 2013, an Australian white, also from Costco. We tasted zesty lemon, gooseberries and tropical fruits. This was the best match of all three wines.
We tried Sri Lankan Chicken Curry from Rick Stein.
Chicken pieces are fried with cinnamon, cardamon pods, cloves, shallots, garlic, ginger, chilli powder, turmeric and roasted Sri Lankan curry powder. The curry powder consists of rice, coriander seeds, cumin seeds, fennel seeds, a cinnamon stick, fenugreek seeds, cloves, cardamon seeds, black mustard seeds, black peppercorns and dried red kashmiri chillies, all ground into a fine powder.
The chicken is then cooked with chopped tomatoes, curry leaves, pandan leaf (we used bay leaf with dried basil), lemongrass, and green chillies. Coconut milk is added near the end. We served with Thai rice and prawn crackers.
Given the ingredients involved we were surprised that the overall flavour of the curry was a bit muted. Still pleasant enough though.
We opened a bottle of The Society’s Ruppertsberg 2013, a slightly off-dry German white from the Wine Society.
We enjoyed its good acidity and citrussy lemon and lime flavours. A good match with the meal.
We cooked Madhur Jaffrey’s Curried Whole Chicken Durban Style. A delightful recipe.
Lemon juice, ginger, garlic, green chillies, salt, olive oil, cumin and coriander are blended into a paste and then rubbed into a skinned whole chicken. The chicken is then dusted with chilli powder and pepper and roasted. We served the chicken with roasted sweet potatoes and salad.
With the meal we enjoyed a bottle of Quinta de Azevedo Vinho Verde 2013, a Portuguese white from Waitrose. There was an initial fizzy acidity on the tongue, followed by flavours of apples, grapefruits and lemons, with a zingy finish. A very good match with the chicken.
We were looking for a recipe for some aubergines we had been given and decided on Rick Stein’s Aubergine Curry with Tomatoes, Ginger and Fennel Seeds. This dish is from Bangladesh and the aubergines are cooked in a curry made from ginger, garlic, green chillies, cumin, fennel seeds, coriander, turmeric, tomatoes, salt and pepper. The dish is garnished with fresh coriander and mint. We served this very tasty curry with pulao rice.
We paired the curry with a bottle of Giesen The Brothers Marlborough Sauvignon Blanc 2011, a New Zealand white from Tesco.
We thought the flavours were somewhat muted for a New Zealand Sauvignon, but we thought the pairing with the curry was good. It brought the wine’s grapefruit and tropical fruit flavours to the fore.
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.
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.
We cooked an Indian prawn curry recipe from Supercook.
The sauce contained onions, garlic, ginger, chopped chillies, turmeric, coriander, paprika, fennel seeds, aubergines, canned tomatoes, creamed cocomut, lemon juice and water. The prawns and more sliced chillies were added towards the end of the cooking. We served the curry with raita, a sambal and chapattis.
We opened a bottle of Corte Ignacio Concha y Toro Sauvignon Blanc 2013 from the Wine Society.
We detected fresh tropical fruits on the nose and these, particularly grapefruit, followed through on the palate.
We were looking for a recipe to pair with a slightly off-dry Riesling and decided on Amy’s Spicy Nyonya Chicken, a Malaysian dish from Rick Stein’s Far Eastern Odyssey.
Chicken pieces are simmered in water with lemongrass, kaffir lime leaves and a spice paste of Kashmiri chillies, shallots, lemongrass, garlic, shrimp paste and ginger. Lime juice and palm sugar are added at the end. We served with Jasmine rice.
We paired the meal with a bottle of Peter and Peter Riesling aus der Steillage 2013, an off-dry German white from Tesco.
We have not been successful in finding good pairings for this wine previously as can be seen here and here. However, we thought the wine’s tropical and citrus fruits with a slight sweetness went well with the meal. A good match at last.
We were looking for a Chicken Balti recipe online and found this one from Spices of India.
Cubed chicken is cooked with onions, ginger, garlic, tomato, green pepper, turmeric, yoghurt, green chilli, cardamon, bay leaf and fresh coriander. We used Waitrose Balti paste. Spices of India say this recipe is in the authentic British restaurant style.
A very enjoyable curry that we served with rice and parathas.