Sri Lankan Chicken Curry (gf)

Despite its vibrant hue, this curry has a mellow elegance that suits all palates. 2 teaspoons cumin seeds

1 teaspoon each fennel seeds and coriander seeds

½ teaspoon each fenugreek seeds and black peppercorns 2 tablespoons vegetable oil ¼ teaspoon fenugreek seeds 8 curry leaves 1 brown onion, thinly sliced 4 cloves garlic, crushed

1 thumb-sized piece fresh ginger, grated

1 teaspoon ground turmeric ½ teaspoon chilli flakes ¼ teaspoon ground cloves 2 tomatoes, chopped 1 stalk lemongrass, bruised,

750 grams skinless chicken thighs, halved

1 tablespoon tamarind paste 400ml tin coconut milk juice 1 lime

Put the spices in a dry frying pan and cook over a medium heat for a few minutes until fragrant. Cool, then put in a small food processor and whizz, or pound in a mortar and pestle until finely ground.

Heat the oil in large frying pan and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger, and cook over a gentle heat for 10 minutes. Add the turmeric, chilli, cloves and toasted spices and stir to combine. Add the tomatoes, lemongrass and chicken. Stir to coat the chicken in the spices, cover and cook for 10 minutes over a medium heat.

Add the tamarind paste and coconut milk, cover and cook on low for 20 minutes. Remove the lid and cook a further 10 minutes until the chicken is tender. Squeeze over the lime juice before serving.

Wooden vessels and napkins, Indie Home Collective

The second I see ‘lamb curry’, I’m all over the

($25). Soft and easy peasy cherry squeezy on the nose and palate, this berrybolstered pinot noir is superfresh, saucy, and frisky to sip. The hint of truffle, blueberry, wild berries and a lick of old leather makes it a magic match with the smoky paprika and chilli-centric spices.

2. BEEF MASSAMAN

Your wallet won’t even wince when you grab yourself a bottle of

($13.99) to pair with this dish. Savoury, leathery, plum and blueberry notes abound, then a thwack of acidity, fleshy textures, blueberry and cocoa characters. Those round, ripe notes work a treat with this rip-roaring curry.

3. PORK VINDALOO

The require ripeness, richness and fruit-forwardness to create a delicious mouthfeel experience. Grab yourself the

(6 x 500ml, $90). Barrel-aged for two years and fermented with a combo of different cultures, it’s a hugely complex, smooth and slippery brew that works wonderfully with the spicy complexity of this recipe.

5. SAAG PANEER

A rockin’ recipe like this deserves a brilliant beer to match and the

(24 x 328ml, $75) is it. Brewed on the banks of Christchurch’s Heathcote River, a combo of Motueka and Nelson hops alongside three different malts has me all a-quiver. Immediately drinkable and beautifully balanced with real pluck and personality.

6. SRI LANKAN CHICKEN CURRY

Nab yourself a bottle of

($30). Classically structured, it’s boosted with sweet green apple, pear and saturated with baking spices. It’s crisp and fanging with pear, nashi and aromatic apple notes. ‘Kirameki’ is a Japanese word that describes the rocks that shimmer at the northern tip of the

Bald Hills vineyard, and this wine has zest and sparkle. I absolutely love it with this curry.