Chenin Blanc Ginger Chicken with Coconut Milk

Chenin Blanc Viognier Blend: Pear Tree White

Chenin Blanc:Trees and Roots

Hello again, Carrying on with our “Flavour” theme, I thought I would take it from a side and explore them all! Amazing how the flavours in wine and food were meant to go together!!!
Last time we checked out Chilli, today it’s Just Ginger!
We recently had our annual family wine event! It’s a Big one in our small world! We go all out – from invitations to the final delivery of the wines bought!
This year my mom wanted to incorporate a tree in the invitation – not just a picture but a real live tree!  We decided on the Water Pear Tree.


Chenin Blanc Viognier blend Pear tree

It is a lovely Evergreen Tree, has beautiful little white flowers that fits perfectly with her theme of the event – Winter Wonderland!  All guests received a small Water Pear Tree to plant which symbolizes ‘snowing’ every year, and you can eat the fruit.

The Wine: Chenin Blanc/Viognier blend

Fittingly, I came across a very pleasant wine called Pear Tree White, By Bellingham.  It is a Chenin Blanc Viognier blend and very good value for money!  Although not too much revealing on the nose, the palate surprizes you with delicate white peach and orange blossom from Viognier together with ripe pineapple and honey melon from the Chenin Blanc.

Chenin Blanc Viognier blend Bellingham Pear Tree

The flavour I am pairing with this is Ginger.

WOW what an amazing rhizome (mass of roots)!  I am so glad the Asian ‘ol folk discovered this root from under the ground!

From predominantly being used for medicinal purposes in the ancient times. This ‘spice’ can be eaten sliced, juiced, grated, ground, minced or mashed. It can also be preserved in vinegar or sugar and has become an essential ingredient in a countless array of dishes from all over the world. But it is in Asian cuisine that this tuberous rhizome has flourished!

This wine compliments these flavours tremendously in our featured Ginger Chicken with coconut Milk Curry!  It lifts out the Ginger to its full potential while the oiliness of the Viognier smooths out the spiciness of the curry.  What an awesome combination of tastes!  The hot, spicy – clean – flavours of the ginger with the sweetness of the fruit of the Pear Tree White works!!

I like it – I like it a lot!!

Wine:          Pear Tree White, Chenin Blanc Viognier blend by Bellingham

Food:           Ginger: Ginger Chicken with Coconut Milk Curry – Courtesy of Good Taste Magazine June 2015

Recipe:       Ginger Chicken with Coconut Milk Curry


The Food

Chenin Blanc Ginger Chicken with Coconut Milk

Chenin Blanc Ginger Chicken with Coconut Milk

Fragrant and heart-warming – cook this chicken dish for people you love  Serves 6

1kg free-range chicken legs and thighs, skinless

For the Marinade:

2 tbsp ginger, minced
1 tsp cayenne pepper
2 tsp coriander seeds, toasted and ground
1 tsp turmeric
2 tsp fine sea salt



For the Curry:

4 tbsp olive oil
2 cinnamon quills
4 cloves
4 cups onion, roughly chopped
8 green chillies, slit lengthways and deseeded
2 tsp garlic, crushed
4 tsp ginger, minced
2 cups coconut milk
2 cups water
salt and pepper to taste
½ cup coriander, fresh

For the Croutes:

4 slices sourdough bread
1 tbsp coriander seeds, toasted and crushed
1 tbsp cumin seeds, toasted and crushed
1 tsp Maldon salt
½ clove of garlic, finely chopped
1 tbsp olive oil

For the Marinade:

  1. Combine the marinade ingredients in a bowl and add a little water to make a paste.
  2. Coat the chicken legs and thighs in marinade, cover and place in the fridge for 2 hours, or preferably overnight.

For the Curry:

  1. Heat the olive oil a large pot over a medium heat. Add the cinnamon and cloves, and fry for 1-2 min.
  2. Add the onions and fry until soft. Add the chillies after the first few minutes. Lower the heat slightly and add the garlic and ginger and fry for 2-3 min.
  3. Add the chicken pieces and brown thoroughly on all sides.
  4. Add the coconut milk and water and bring to the boil, then reduce the heat and simmer, partially covered, until the meat is tender (20-25 min).
  5. Preheat the oven to 180ºC.

For the Croutes:

8. Slice the sourdough into long strips for croutes and toast in the oven for 5-10 min until crisp and golden.
9. Mix all the spices, garlic and oil together and rub over the croutes.
10. Remove the lid from the curry pot and simmer for a further 5 min.
11. Season with salt and pepper to taste. Serve the curry with spicy croutes and lots of fresh coriander.

The Merry Wine Drinker

Drink Wine, Be Merry

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