This is my first post, so please be gentle.
I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups and stews. What would be the effect of adding 1/2-1 cup of red wine, and would the effect change if I added white wine instead?
Thanks for your input!
Recipe edit: The recipe was about 2 cups vindaloo paste simmered in coconut cream. I sauteed the chicken once I started seeing some red streaks of separating oil in the vindaloo/coconut cream mixture. Once the chicken (3 breasts cubed) was cooked on the surface, I added the mix to a slow cooker set to high. I then took the same pan and seared some small russet potatoes (silver dollar sized at most) cut longways in canola oil. Once the cut ends were a touch brown and crispy, I added them to the mix, as well as with whole mushrooms. I then thinned the mixture with the rest of the can of Coconut milk, as well as about 1 1/2 cups homemade chicken stock. After about 2-3 hours of slow cooking, I did end up adding a 1/4 cup Marsala wine. It came out very tasty.