A Food & Wine Marriage - Sri Lankan Chicken Korma with Old Vine Shiraz

Sri Lankan Chicken Korma 
Paired with 
Old Vine Shiraz 🍷

Spicy food fits amazingly well with Shiraz, and marries with the earthy and brown cinnamon / clove characters that Shiraz exudes! try this recipe out and match with a Shiraz (or Syrah). Old vine Shiraz offers more minerality and elegance and just oozes character.

Ingredients (serves 4)
800 gms Chicken meat (breast / leg)
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or vegetable oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala (or substitute 1 tsp cumin and ¼ tsp allspice)
75mls coconut cream
2 heaped tbsps ground almonds
Finely chopped coriander leaves, to garnish
Juice of 1/2 lemon
Salt, to taste

Method
Pre-prepare and cut the chicken into bite sized chunks. Mix in with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight. Liquidise the chopped onion and red chillies, add a little water if you need to blend until smooth.

Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1 minute over a low heat. Turn up the heat, add the onion and chilli paste and stir fry for five more minutes. Add the chicken and the marinade and continue to stir fry on medium heat for another 8 to 10 minutes, making sure the chicken pieces are seared.

Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds. Reduce heat to low, cover the pan and simmer for about an hour. Stir occasionally. Remove from the heat, add lemon juice and salt to taste. Mix well and serve with white rice.

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*Image courtesy of Restaurant Maya Jah Monaco