3 chicken breasts
2 Tbsp oil
1 onion (medium)
1 tomato (diced)
1 tsp tomato paste
10 sultanas (chopped)
1 tsp each turmeric, curry powder, chili powder, garam masala
150 ml Survivor Chenin Blanc
1/2 tsp ground, powdered ginger, cinnamon, ground allspice
salt, black pepper
1 tin coconut milk
First step, pour yourself a glass of chilled Survivor Chenin Blanc then:
dice the chicken breasts.
Put oil in deep sided pan and heat to a medium/hot temperature. Fry onions and garlic until soft, about 5 minutes.
Add salt and pepper, turmeric and curry powder then fry for 1 minute. Add the wine and let it simmer.
Add chicken, fry for 5 mins until colored, stirring regularly.
Add tomatoes and tomato paste.
Now add sultanas, cinnamon, ginger, chili powder, allspice, and garam masala. Cook for 15 minutes.
Add coconut milk. Turn down heat to a low simmer, cook for another 15 minutes.
Serve on a base of basmati rice and a side dish of naan bread.
Cooks in: 45 minutes
Pairs well with Survivor Chenin Blanc.