Having dutifully chopped up a chicken last night and used the breasts, I'm casting around for something to do with the thighs that'll be more warming than simply roasting them with salad, when inspiration strikes in the form of Dave & Lucy. Flicking through our pile of cooking books I come across this really easy curry in Simply Bill. One Virginia Woolf stream of consciousness later and I can picture just how knackered that page is in Lucy's book, so I know it's going to be good even if it looks terrible:
Despite appearances, it's really very nice. Hot, warming and very satisfying, with lots of spicy depth which the rice soaks up - and probably more if you make your own curry powder rather than using up the last of the Veeraswamy moglai paste in the fridge. However the key is to over-indulge on the stock, otherwise it dries out pretty quickly. Cue another Ginny flashback, when I made this around 2005-ish, and undercooked the rice pretty spectacularly. Which would explain why I've not cooked it since...
Wine Time
Depending on how aromatic the spices you used are, and indeed how spicy, chicken curry loves a huge range of wines, from the default choice of Chardonnay to the more interesting Saint Emilion, but I think you can never go wrong with crisp, refreshing whites which have some residual sugar: Viognier, Gewurtztraminer, Riesling and Pinot Gris would all be magic, and if you wanted to team it with a red, look for super-low tannins and lots of fruit, like a Beaujolais or a young New World Pinot Noir.
sources
curried chicken rice - Bill Granger, Simply Bill, p21
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