Paleo & Primal Food, Wine, Travel & Living

Food/Wine Pairing: Spicy Chicken Korma & Casque Sauvignon Blanc

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Last night, Andy came over to my house and I made Indian food for the first time. Chicken korma is one of my favorite Indian dishes and I don’t know why it took me this long to make it for him. It’s got a subtle heat that slowly builds. While we were eating, Andy told me it was one of the top 5 things I have ever made for him. Maybe he just wanted something from me after dinner? 😉

Enjoy this dish with a sauvignon blanc or viogier from Casque Wines (Loomis). Today and tomorrow they are participating in the Holiday in the Hills Event at their new tasting room at the Flower Farm – 8920 Horseshoe Bar Road – offering food and wine pairings throughout the weekend along with a logo glass or cloth wine gift bag for all customers that purchase wine. Just bring a new, unwrapped child’s toy to donate for the Marine Toys for Tots Foundation Toy Drive and wine tasting at ALL 17 participating wineries is FREE for the day. (Cash donations will also be accepted in lieu of a toy). Where: Auburn, Lincoln, Loomis, Newcastle. When: Dec. 8-9, 11 am to 5 pm. Participating Wineries: Bonitata • Casque • Ciotti • Cristaldi • Dono dal Cielo • Fawnridge • Green Family • Lone Buffalo • Mt. Vernon • PaZa • Pescatore • Popie • Rancho Roble • Rock Hill • Secret Ravine • Viña Castellano • Wise Villa

And now the recipe!

2 pounds chicken thighs, boneless, skinless and cut in half or thirds
1 tablespoon coconut oil
1 cup sweet onions, diced
1/2 cup carrot, diced
1 tablespoon ginger, minced
1 1/2 teaspoon garlic, minced
1 teaspoon garam masala
1/2 teaspoon turmeric
1/8 teaspoon cardamom or 1 pod
1/8 teaspoon cayenne pepper
2 cups chicken broth
1/3 cup toasted walnuts
1 tablespoon cornstarch
2 tablespoon water
1/3 cup golden raisins or currants
1/2 cup Greek yogurt
1/4 cup fresh mint (leaves washed and coarsely chopped)
1/4 fresh cilantro (leaves washed and coarsely chopped)
Kosher salt
Fresh black pepper

Directions
Toast and chop the walnuts. Set aside.

Heat a large heavy sauce pot over medium high burner and when hot add oil. Season chicken with salt and pepper. It will probably take 2 batches to cook all of the chicken. Brown both sides and remove from the pan. Add more oil and repeat until all chicken is seared.

Remove chicken and add onions, carrots, ginger and garlic and sauté until lightly caramelized about 3-4 minutes in the left over fat. Lower heat and add spices. Cook until spices become very fragrant…make sure you scrape the bottom of the pot as you stir. Add broth, walnuts and the seared chicken. Bring to a boil then simmer gently until chicken is tender, approximatly 20 minutes. Mix together cornstarch and water. Whisk into simmering chicken. Return to a boil to thicken. Turn off heat, add raisins and stir in yogurt and herbs.

On the side, I made some parsnip chips and some potato wedges and sprinkled them with garam masala and sea salt. I also made some sautéed onions and eggplant, as well as broccoli battered in coconut & almond flour and baked to simulate some of the common deep fried Indian appetizers I crave. 😉

More on Casque Sauvignon Blanc (2011): It is $20 a bottle, and is their inaugural release for this varietal. The wine was cold fermented and aged entirely in stainless steel without being allowed to go through malolactic fermentation, and no oak aging was used. It’s a drink now wine and just proof of the talents of winemaker Kevin Stevenson. The wine went so well with the Chicken Korma, crisp enough to cool, cut through the kick in the dish.

You can find Casque Wines on Facebook here. Cheers! 🙂

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