Chicken Curry pairing with which wines?

Here is a chicken curry recipe that we love because it is balanced and not too spicy and not too rich.  Thank you to Clarissa Feildel for the recipe.

Chicken Curry pairs with SBS, Chardonnay, Shiraz and Cabernet Merlot from the UMAMU range

Clarissa's Mum's Chicken Curry 


Vegetable oil, for deep-frying, plus 1-2 Tablespoons extra if needed
3 potatoes, quartered
6-7 red Asian shallots, depending on size
4 garlic cloves
1 x 4 cm (1 ½ inch) piece ginger
50 g (1 ¾ oz) curry powder (I like Baba’s brand)
125 ml (4 fl oz/ ½ cup) canola or sunflower oil
1 cinnamon stick
2 star anise
4-5 cloves
1 kg (2 lb 4 oz) chicken Marylands (leg quarters), skin on, each cut into 4 pieces (ask your butcher to do this for you)
2 sprigs curry leaves
250 ml (9 fl oz/1 cup) coconut cream
3 teaspoons lime juice
1 teaspoon caster sugar
1 ½ teaspoons sea salt, plus extra to taste
Steamed jasmine rice, to serve



Heat the vegetable oil in a deep-fryer or saucepan to 200  (400), or until a cube of bread dropped in the oil browns in 5 seconds. Deep fry the potato for 8-10 minutes, or until cooked, crisp and golden. Set aside on paper towel to drain.

Meanwhile, place the shallots, garlic and ginger in a mortar and pestle or small food processor and pound or process to a fine paste, adding 1-2 tablespoons of oil if required to help loosen the paste.

Stir 3-4 tablespoons of water through the curry powder and mix until it reaches a paste consistency, adding a little more water if required.

Heat the canola or sunflower oil in large frying pan over medium-high heat. Sadd the cinnamon, star anise and cloves and toast for 15-20 seconds. Add the shallot paste and fry for 5-7 minutes, or until fragrant and translucent. Stir in the curry paste and fry for 2-3 minutes.

Add the chicken and stir to coat well, then cook for 3-5 minutes, turning occasionally, until it has begun to take on a golden colour. Add the curry leaves and 375 ml (13 fl oz/1 ½ cups) of water and bring to the boil, then reduce the heat to low and simmer for 20 minutes.

Add the fried potatoes and mix to combine. Stir in the coconut cream and bring to a simmer, then cook for another 10-15 minutes, or until the chicken is tender. Add lime juice, sugar and salt, to taste.

Serve with steamed jasmine rice and UMAMU wine of course!

PS Clarissa uses ready-made curry powder and advises for the sake of authenticity, to check the label and make sure it is made in either Malaysia or Singapore. If you prefer not to deep-fry the potato, just add the uncooked potato to the pan halfway through the chicken cooking time.