Saturday Night...

After a productive day of spring cleaning, what is better than cooking and a movie!?

I made an Indian Chicken Curry with Coconut and Spiced Onions from a Williams-Sonoma cookbook that I have had for years.  The focus of the cookbook is food and wine pairing...and all I can say is: Fabulous!!

Here is the description:
    "A tropical fruit-scented white wine with a somewhat oily texture beautifully accompanies the silkiness that comes from the coconut milk and cream in this braised melange.  The bright fruit flavors of a Viognier are sublime with the sweet and aromatic qualities of the spices."

They had me at "hello". I served this dish as recommended, with basmati rice and sauteed spinach:
 It was PERFECT!  See below for details.

The book recommended a white wine, as follows:
Dependable:  Fresh, full Viognier
Daring:  Off-dry, tart Riesling

If I had an unlimited income, I would have bought one of each and had a sweet wine/food tasting.  Since my income is limited (and I already spent my grocery budget for the week), I went with the "dependable" option.  On sale was an intriguing 2007 The White Knight Voignier, Clarksburg CA.Viognier, original price $18.00--on sale for $10.00!  At the end of the meal, I highly recommend this wine:  Ideal to compliment this dish!!

In addition to:

2007 The White Knight Voignier Clarksburg, California

I also recommend:
2008 Maryhill Columbia Valley Viognier Goldendale, Washington

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The following is from the Williams-Sonoma Food & Wine Pairing cookbook (1999 version), with my edits in Italics.

Total time = 60-90 minutes

Ingredients:

Indian Chicken Curry with Coconut and Spiced Onions :
- 2 1/2 lb. chicken parts - chicken breasts, large bite-size pieces
- Salt to taste - I used Hawaiian red salt...mild and a very good match
- Ground black pepper to taste
- 1/4 cup peanut oil
- 2 Cups chopped yellow onion - (1 medium-large size)
- 2 Tab. peeled and minced fresh ginger - (or 1+ Tab. ground/powdered)
- 1 Tab. minced garlic - (generous)
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground fennel - (of course I had fennel seeds...use a coffee grinder!)
- 1/4 tsp. ground cloves - (again, whole cloves...ground with fennel in grinder!)
- 1/8 tsp. cayenne pepper - (could be generous, if you like more than mild spice)
- 1 1/2 Cups (12 oz.) coconut milk - ("Lite" version, 1/2 fat/calories & good!)
- 1/4 Cup slivered blanched almonds
- 1/2 Cup heavy cream - (Half & Half worked great, with less calories & fat!)
- 2 Tab. chopped fresh cilantro (fresh coriander) or mint - (I had fresh mint on hand)

Spinach Side Dish:
- 1 bundle of spinach per person (it will cook down substantially)
- 2-4 cloves of minced garlic
- Splash of peanut oil
- Dash of hawaiian red salt

Basmati Rice Side Dish:
- I used Brown-basmati rice: 1 Cup dry = 2 servings
- Dash of hawaiian red salt
- Cook as instruced on package (slow cook)
- For 2-4 servings, add 1 cinnamon stick & 5 cloves

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Quite without stressed-out planning, this meal came together at the same time (see notes above) which was a great joy! Additionally, the wine pairing suggestion was SPOT ON!!


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TIME TO COOK!!

Chicken Curry Main Dish, Spinach  and Rice Side Dishes:

1.
* Preheat oven to 350 degreesF and ready a baking sheet.

* Rinse the chicken pieces and pat dry with paper towels.  Generously sprinkle with salt and black pepper and set aside. 

* Prepare all ingredients for the main dish, spinach and rice side dishes before proceeding.

2.
* In a sautee pan large enough to hold all of the chicken pieces in a single layer, warm the peanut oil over medium heat.  Add the onion, ginger and garlic, and sautee, stirring from time to time to prevent sticking, until softenend: 5-8 minutes.

* Add the cardamom, cinnamon, fennel, tumeric, cloves and cayenne.  Sauteee to belnd the spices and release their aromatic oils, about 2 minutes. 

* Add the chicken pieces and turn in the the onion-spice mixture for about 2 minutes to coat well.  Add the coconut milk and bring to a boil.  Reduce heat and simmer until the chicken is very tender and cooked through, about 30 minutes.

3.
* Begin the rice (boiling, simmering, etc.).  This will be completed approximately the same time as the chicken. (Good news: There will be a bit of leeway on both sides!)

* Meanwhile, spread the almonds on the baking sheet and toast in the oven until they take on color and are fragrant, approximately 5-8 minutes. Remove from the oven and set aside until needed.

* Approximately 5-7 minutes before the chicken and rice are ready, heat a smaller skillet over medium heat with a dash of peanut oil and a few cloves of garlic minced.  Pile the cleaned spinach leaves into the skillet.  Carefully and continually turn the leaves (from bottom to top) until wilted.  The spinach leaves will cook down significantly; estimate 1 bunch of leaves per serving.

4.
* When the chicken is tender, add the almonds and cream, (Add the mint here, to maximize the flavoring), stirring until combined.  Season with salt (I used the hawaiian red again here) and pepper. 

Make-Ahead Tip: The curry can be made up 1 day ahead, covered and refrigerated. Reheat over low heat.

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Bon Appetite !!

So sorry there aren't pictures!