Red Curry Paste:
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp ground mustard
- 1 tsp paprika
- 4 tsp New Mexico Chili Powder
- 1 tsp black pepper
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp turmeric
- 1 6 oz can tomato paste
- 6 each garlic cloves crushed
- 1 large knob of ginger, finely grated
1. Place cumin, coriander, mustard, paprika, chili powder, and black pepper in a sauté pan. Toast spices over a medium heat for about 1-2 min, stirring constantly to prevent burning. Toasting the spices will help to release flavors and will give a different dynamic to the spice.
2. Place the toasted spices in a spice grinder and grind to a powder.
3. In a medium size bowl mix everything together. It should form a paste.
- 2 whole chicken
- Red curry paste (from above)
- Olive Oil
- Salt & Pepper
Spilt each chicken into four pieces:
1. Cut down the middle of the chicken, breast side first, then continue all the way down through the back bone. Cutting through the back bone will require some force. Place one hand on the front of the blade to help set the blade into the bone; then grip the handle tight and push down hard to cut through the bone.
2. Cut in between the breast and the leg to separate the two. Repeat for both chickens.
3. Rub all the chicken parts liberally with the curry paste, let set for minimum 4 hours, up to 24 hours.
4. Heat a cast iron skillet over medium heat and preheat your oven to 350. Add a touch of olive oil to the skillet, season the chicken with salt and pepper, then place skin side down. Cook for about 4 mins then flip over. Once the chicken has been flipped over, place the skillet in the oven. Cook for about 20-30 mins. (or until chicken is done).
Again this curry paste can be used for many other applications, not just chicken. And though the heart of my curry lies in India, it was made to pay homage to my southwestern roots.
Dinner is ready, but dinner would not be complete without a tasty beverage. The
spice of a curry or any food does not limit your options to beer or water: there is always room for wine. There are some key notes to remember when pairing your curry.
~Sweetness of wine - a sweet wine will hold up to the heat of a curry better than a dry wine.
~Alcohol content of wine - higher alcohol content will also hold up better to heat of a curry.
~Spice of the curry - some spices may bring out a bitterness in some wines.
~Flavor profiles of the curry - some flavor profiles may also clash with some wines. Try to remember balance: the equivalence of boldness and complimenting notes of both.
A Riesling pairs very well with the curry above.
There are no conflicting notes and the citrus from both help to complete the bridge from food to wine. A Riesling has just enough sweetness to complete the equation and be a fantastic match. Riesling is fantastic with or without the food. Click here to purchase our South Coast Winery Riesling.
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