With the promise of stormy winter weather in the Cape Winelands, we asked staff to contribute their recipes for warming one pot wonders. Brand Manager, Stephanie van Rensburg, shares her recipe for an easy, but hearty chicken curry: “I have a heavy hand with the Masala – it gives that extra bit of heat…. and then I counter with La Motte’s 2016 Pierneef Sauvignon Blanc!”
Warming Chicken Curry Recipe
2 onions, chopped
Oil for frying
15 ml butter
20 ml garlic and ginger paste
10 ml lemon juice
20 ml Garam Masala (and a bit more for that something extra…)
350 ml tomato paste
350 ml cream
150 ml plain yoghurt
500 g chicken breasts, in strips
Cayenne pepper, to taste
Salt and pepper, to taste
Fry onions over moderate heat until soft.
Add butter, lemon juice, garlic and ginger paste, half of the Garam Masala and Cayenne pepper. Mix well and keep stirring for a few minutes.
Add tomato paste and stir until well heated. Add yoghurt and cream.
In another pan, fry chicken strips in oil. Season with salt and pepper.
Add the other half of the Garam Masala to the chicken and continue in the pan until chicken is cooked.
Add the chicken to the cream mixture and leave to simmer for a few minutes.
Enjoy with Naan and Sauvignon Blanc!