Saucy curried chicken

Nothing in this preparation puts up any blockades to wine enjoyment; noacidic vinaigrette, for example, to “sour” up a wine, or too much salt or sugar to war with whatever wine. A niche red such as a high-octane California Zinfandel wouldn’t do, nor would anything at the other end of the shelf, either, a watered-down Pinot Grigio, for instance. What would be nicewould be an array of fragrant wines, their perfumes as potent out of the glass as this recipe’s curry and peppers. Just be sure that they also sport good, cleansing acidity.   

HERE’S WHAT YOU NEED:
• 1 1/2 cups small-form Rustichella d’Abruzzo pasta (on special this month at our friends next door at Marczyk Fine Foods)
• 1 12-ounce jar roasted red peppers, drained
• 1 tablespoon honey
• 1/2 teaspoon curry powder or garam masala
• Salt and pepper to taste
• 1 tablespoon olive oil in a large skillet
• 1 large boneless, skinless chicken breast, cubed
• 1 15.5-ounce can chickpeas, drained
• 1 cup plain yogurt
• Chopped fresh mint


HERE’S WHAT YOU DO:

Makes 4 servings
Cook the pasta in a large pot of boiling water until al dente; drain. While the pasta is cooking, combine the roasted red peppers, honey, curry powder, and salt and pepper to taste in a blender or processor; pulse until puréed. Heat the olive oil in a large skillet; cook the chicken breast until almost cooked. Add the chickpeas and the blended red-pepper sauce; cook, stirring, until chicken is done. Remove pan from heat; stir in the yogurt and serve over the cooked pasta, sprinkled with the mint.    


AND THE WINE PAIRINGS…
this week from Bob Blair.

Domaine Horgelus — France
Domaine Horgelus is my go-to for anything with Indian flavors, especially if you add a little more heat. Super-food-friendly and super-affordable at $9.99/bottle, this little French white is a Sauv Blanc/Colombard blend that just works perfectly with curries. Big fruit without coming across as sweet. Gentle acidity that finishes crisp without intensifying the heat. Citrusy tropical with a little zing.  $9.99/btl 

Scarlet Runner Shiraz — Australia
If you have to have a red, try one of our new wines of the month. The Scarlet Runner Shiraz is a juicy little number that will go great with the curry flavors, the chicken, and the roasted red peppers in Bill’s delicious recipe. Perfect amount of bright ripe red fruit, gentle tannins, and a little mellow finish that complements food, instead of competing against it. Bonus: Certified Organic.
F&F PRICE: $18.99/btl (reg: $22.99/btl)
By | 2019-11-07T20:52:15+00:00 November 7th, 2019|

About the Author:

Marczyk Fine Wines has Bill St John and other wine lovers, to thank for our blog. Wine and food facts and falsehoods, delicious recipes, Denver liquor history, and "the best wines you never heard of" explained, all in one nifty place. This is the Denver wine store you're looking for. Bill is a Denver native and for 40 years, a teacher and writer on food and food & wine, including The Denver Post; Rocky Mountain News; Chicago Tribune; Wine & Spirits magazine; KCNC-TV Channel 4; and others. He also writes for Marczyk Fine Foods too.