Spices of any kind have a notoriously difficult relationship with wine. The fiery ones tend to deaden the palate, while the sweet ones can rob a wine of its fruit. Reds end up tasting too tannic and whites too acidic. The Indian–spiced chicken salad also poses the perennial problem of finding a wine that can stand up to the salad dressing; the acidity can strip the wine of its flavors. (A further challenge here is counterbalancing the sweetness of the papaya, port and cashews.) The solution? Make sure the wine you serve has fruit and richness to spare. Try a Viogner from Mendocino county, California or an Alsace Gewürztraminer.