Chef Katie Picher came up with a delicious pairing for Hanover Park Vineyard’s Mourvedre.
Spicy loves spicy! If I’m eating a spicy meal then I want a wine with a bit of kick to it that enhances the spice experience in my mouth. Naturally, I chose curry for this pairing. You can make a curry with chicken, tofu, chickpeas, lentils, or just straight vegetables. I always use the same approach regardless of the protein option.
This particular recipe is for you to knock out in under an hour. When I make the whole dish from scratch, I usually let it stew for half a day to really get the flavors going. We live in a day and age where sauces, seasonings, and pastes were created to make our job in the kitchen a bit easier. By all means you can do this recipe easily from scratch with raw chicken and the whole seeds of seasoning. If you’re already enjoying your glass of vino and that seems like too much work, then try this version out.
*Note: You can interchange the vegetables with the seasons:
- In the winter, I use a lot of cauliflower, butternut squash, greens, and sweet potatoes in my curry.
- During summertime, I use a lot of summer squash, fresh tomatoes, peppers, and okra.
- In the springtime, I use a lot of fresh greens, fresh onions, garlic, potatoes, and peas.
Cook with the seasons!
1 whole roasted chicken from the market
1 onion, julienne sliced
1 garlic clove, minced
1 summer squash, cubed
1 kale bunch, chopped
1 can of tomato paste
1 jar of curry paste
2 cans of coconut milk (The fat and water in this dish is magic and helps mellow out all that spice!)
2 Tb. fresh ginger, minced
1 jar of diced tomatoes
1/2 C olive oil
1 Tb. salt
1 Tb. paprika
1 Tb. cumin
1 Tb. turmeric
1 Tb. ginger
1 Tb. pepper
Method of Preparation:
- Prep all your vegetables as listed above. Julienne means sliced into matchsticks.
- Take the chicken meat off the bone and shred up either with your hands, tongs or forks.
- Pour the olive oil into a pot and start by sauteing the julienned onions over medium heat. Stir the onions off and on, so they don’t get scorch. Once the onions look a little translucent, sauté in the garlic and ginger for 1 minute.
- Add the squash, shredded chicken, seasoning, tomato paste, and mix.
- Add the curry paste, coconut milk, dice tomatoes, and let the curry simmer on low–medium heat for about 20–30 minutes. Towards the end of the cooking process, add the chopped kale so it still has that vibrant color and nutritious content. Stir in the kale and let it simmer for a brief few minutes.
- Serve and enjoy with wine!
*If the dish is too spicy for you, feel free to add Greek yogurt into the mix. It calms down the spices and pairs really nicely with the wine.
*If you wish to make the dish from scratch, be sure to buy the whole seeds for the seasoning. They are best when they are heated up in a skillet and then crushed. The coffee grinder works well to crush up the seasoning. By roasting before use, the aromas are really poignant. The chicken would just take a little longer to stew when cooking from the raw state.
*Curry poured over some brown rice, Jasmine rice, or white rice is simply put DELICIOUS and healthy.
*Paired with Naan Bread or toasted pita bread, it is even better!