This dish brings you warmth from the curry, a sweet nutty flavor from the coconut milk and a deep richness from the tomato. You will find everything you are looking for in a pairing with a big Merlot. This recipe is put together in less than 40 minutes so you can sit back and relax with your wine a bit faster.

2 tbsp curry powder
2 tbsp vegetable oil
1 small yellow onion or 1/2 large onion, chopped
4 medium sized cloves garlic, minced
1 whole chicken breast, trimmed and chopped into 1 inch pieces
Salt and pepper
1 can 15 oz coconut milk (make sure it is full fat, not low fat)
1-8 oz can tomato sauce
1-16 oz can diced tomatoes, drained
2 tbsp white sugar

Measure vegetable oil into small bowl and mix in curry powder. Place oil mixture in large skillet and heat over medium high heat. Once hot, add onion and garlic. Stir well to coat well with curry oil and sauté for about 5 minutes. Season chicken with salt and pepper, add to skillet and stir well to coat with curry oil.

Once chicken is cooked through, add in coconut milk, tomato sauce, drained diced tomatoes and sugar.

Stir well. Reduce heat to medium-low and simmer uncovered for approximately 30 minutes, until thickened, stirring frequently.

Serve immediately with rice or Naan bread and a glass of Merlot.