Beginner's Indian Curry
Beginner's Indian Curry might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 176 calories, 19g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of tomato, ground turmeric, ground chili, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert.
Instructions
Heat a large skillet over medium heat.
Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently.
Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly.
Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.
Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.
Serve hot, spooned over warm basmati rice.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.
![Birichino Jurassic Park Vineyard Old Vines Chenin Blanc]()
Birichino Jurassic Park Vineyard Old Vines Chenin Blanc
The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.