When I first went public with the idea of celebrating “Drink Wine With Dinner” Day, one of the first people to respond was Alan Gilmour, from the UK, who operates the excellent http://healthymattersnews.com blog.
His comment: “What a great idea to create time to celebrate. Let’s get the corks popping and the food prepared!” (Alan, I couldn’t have said it better myself!)
Onions and garlic, healthful "superfoods," form a flavor base for this tasty chicken curry.
When I asked Alan about the most popular foods in Britain today, he spoke fondly of the ubiquitous chicken curry, and mentioned that he and his wife like to drink Gewurztraminer with it.
That was all I needed to come up with a healthful version, full of veggies, that packs loads of flavor. Here’s how ~
Start with 1 1/2 to 2 lbs boneless chicken thighs (or a part you prefer). Trim away fat and gristle; cut into bite-sized pieces.
In a big pot, bring 3-4 cups of broth, water, wine, or a combination, to a simmer.
In a wide pan, over medium heat, sauté 1 large onion, chopped, and 3-6 cloves garlic (or more, to taste), until soft and golden. Stir in curry powder (your own blend, or store-bought*) and sauté 3-5 minutes. Transfer to pot.
I've started with a good commercial curry powder; then I added some cinnamon, cardamom and nutmeg. Experiment, and get a different flavor combo every time!
Stir sweet potatoes into pan and sauté ~5 minutes; add carrots and broccoli. Cook 5 minutes more (this helps brown the edges and develop flavor); transfer veggies to pot.
Stir spinach into pan; sauté 2-3 minutes until wilted; transfer to pot.
Add more oil to pan if necessary; increase heat to high. Add chicken pieces and stir constantly to brown all sides. Transfer chicken to pot.
Simmer 10-15 minutes until chicken is cooked through and tender. Taste and adjust seasonings.
Serve with rice, plus a glass of Gewurztraminer ~ from Alsace, Germany, Oregon, California or other cool-climate region.
Spicy foods go well with a wine that has lots of fruit flavors (whether or not the wine is actually sweet). Gewurztraminer is a great partner for chicken curry!
Our featured Gewurztraminers are from Balletto, in Sonoma County, and from Philo Ridge, Ferrington Vineyard, in the Anderson Valley of Mendocino. Enjoy!
Cheers, my friends ~
Rosina
* I often make my own curry blends, but when I’m pressed for time, I use a good commercial product, and add some extra spices such as cinnamon, cardamom, and nutmeg, plus cayenne if I want extra heat. Have fun experimenting!
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Rosina, The curry was excellent and we both enjoyed the varied tastes and textures. We used store-bought curry powders and added some garam masala to create a variation on our usual curry sauce. After adding 2 small glasses of the wine to the sauce base there was enough wine left to enjoy with the meal. Great recipe, and we will use it again. Many thanks ~ Alan *** Thanks so much, Alan, for sharing my curry recipe on your fine Healthy Matters News blog. I’m delighted that you’re enjoying “Drink Wine With Dinner” Day in the UK also. Cheers!