Chicken curry

An easy-to-prepare dish the primary characteristic of which is the aromatic curry ingredient. We pair this with an Alto Adige Gewürztraminer Brenntal Riserva 2016 Cantina Kellerei Kurtatsch.

Ingredients for 4 people:

600g chicken breast, 4 teaspoons of curry (choose the heat from mild, hot and very hot), 50g flour, 400ml coconut milk, 50ml broth, extra-virgin olive oil, coriander and salt.

Directions:

Cut the chicken breast into medium-sized cubes. Mix the flour in a dish with 2 teaspoons of curry and dust the chicken cubes in it.

Add around 4 tablespoons of EVOO into a wok (or a large pan) and heat it in order to braze the chicken at a high heat for a few minutes.

Pour in the broth in which the other two tablespoons of curry have been dissolved, add the coconut milk and cook at a low heat.

Add a half-glass of water to the leftover four and curry mix and mix together to obtain a creamy sauce without any lumps and pour this over the chicken. Add the coriander when the milk begins to thicken.

Once cooked, after about 15 minutes, let the chicken curry sit in the pan covered for over 10 minutes before serving.

The chicken curry can be served with boiled basmati rice.

Wine to pair: 

Alto Adige Gewürztraminer Brenntal Riserva 2016 Cantina Kellerei Kurtatsch

Bright golden yellow. Intense nose with exotic fruit, mango and lychee, rosemary, caramelized orange peel and lavender. In the mouth it is enveloping, full, but balanced and snappy. The finish is rich and salty.

Production area: hillside location northwest of Cortaccia called Brenntal, at 250-350 m above sea level, with clay, red and deep soils.

Grape variety: Gewürztraminer, with a yield of 6 t/ha.

Wine-making: cold maceration of the must for 3.5 hours and must fermentation at a controlled temperature. Refinement and ageing on the fine yeasts for 12 months in stainless steel tanks and for 6 months in large oak casks.

Storage potential: more than 10 years

Serving temperature: 8-10°C.

Alcoholic content: 15 % Vol.

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