Red wine chicken curry is more Indian than you may think
Although wine is not used in many Indian curries, it is used often in Portuguese influenced Goan cuisine.
This is therefore a unique curry that will rarely be seen on British Indian restaurant menus but definitely worth a try.
I love cooking with wine. Contrary to popular belief, the quality of the wine used in cooking DOES make a difference. No need to go crazy but a good quality table wine is worth the investment.
In India, chicken is often cooked on the the bone in curries. This adds to the flavour of the dish. It may be a bit more difficult to eat bur it’s worth the extra effort.
I made this chicken curry quite a lot spicier than the ingredients show. I’ve been getting some criticism lately about curries being a bit too spicy. Just add the chilli in small amounts to ensure the end result is a zing and not a zap.
Tip: If you do add too much chilli to a recipe, add a little more yogurt. The yogurt is cooling and used often for that reason in Indian cookery.
International & UK Orders
- 8 skinned chicken thighs on the bone
- 3 tablespoons ghee or rapeseed oil
- 1 onion - finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 2 tablespoons fresh coriander - finely chopped
- 1 teaspoon Garam Masala
- 1 red bell pepper roughly chopped
- 3 large tomatoes finely chopped
- 2 tablespoons plain yogurt
- 250ml red wine
- 3 tablespoons Ground cashews
- Heat the ghee/oil in a saucepan or wok and add the chopped onion.
- Fry until lightly browned, soft and translucent.
- Add the ginger and garlic pastes and fry for about 30 seconds.
- Now add the turmeric, cumin powder, paprika and chilli powder.
- Fry for a further three minutes, stirring regularly to prevent the spices from burning.
- Make three shallow slits into each chicken thigh and add them to the pan.
- Add the wine, ground cashews and salt and stir to combine.
- Pour in just enough water to cover and simmer for about 35 minutes.
- Add the chopped tomatoes, bell pepper, sugar, garam masala and coriander.
- Stirring continuously, add the yogurt one tablespoon at a time.
- Check for seasoning and serve with rice or fresh naans.