Spicy Chicken Curry
When Neelam Batra was growing up in New Delhi, her parents and aunts rarely let her help out in the kitchen. She learned to cook only when she moved to the United States, more than 30 years ago, and needed to put dinner on the table for her husband. Batra re-created this Indian recipe from memory; her vegetarian mother would make it for her father as a special dish. Plus: More Chicken Recipes and Tips
The chicken curry can be refrigerated overnight. Reheat gently, adding a little water if necessary.
A fruity aromatic white with no oak or tannin will harmonize best with the subtle spiciness in the chicken curry, potatoes in spinach sauce and creamy eggplant. Consider a fragrant Torrontés from Argentina or a lighter styled Gewürztraminer from northern California.