|1||green chili pepper|
|¼ tsp||ground cumin|
|1 tsp||chili powder|
|300 g||chicken breast|
|1 tbsp||vegetable oil|
|½ tsp||cumin seeds|
|1 tbsp||tomato paste|
|mint for garnish|
|cilantro for garnish|
A light-bodied Spanish white with natural minerality and crisp acidity that goes well with spicy chicken dishes, such as this chicken curry with aromatic rice.
Peel and chop ginger and garlic. Halve, deseed, and chop green chili. Wash and chop cilantro and mint. Add ginger, garlic, chili, cilantro, and mint to a tall container. Add turmeric, ground cumin, chili powder, and yogurt. Blend until smooth and combined.
Cut chicken into bite-sized pieces. Transfer to a bowl and add marinade. Set aside for 4 hrs.
Add rice to a large pot. Add bay leaves, cardamom pods, and caraway and cover with water. Bring to a boil and let simmer for approx. 10 min. Drain over a sieve and remove bay leaves and cardamom pods.
Peel and finely dice onion. Heat oil in a frying pan. Add onions and sauté for approx. 2 min. Add cumin seeds, chicken, tomato paste, and masala. Stir to combine and cook for approx. 8 min. Season to taste with salt.