Cape Malay Chicken Curry with Boland Cellar Reserve Chardonnay
- 23 hours ago
- 3 min read
A fragrant Cape Malay chicken curry with warm spices, tender chicken and a gentle sweetness, paired with the rich, fruit-driven character of Boland Cellar Reserve Chardonnay.
Serves: 4-6
Prep time: 25 minutes
Cooking time: 1 hour
Difficulty: Easy
Ingredients
For the curry
2 tbsp vegetable oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp fresh ginger, finely grated
2 tbsp Cape Malay curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp ground cinnamon
4 cardamom pods, lightly crushed
2 cloves
1 cinnamon stick
1 tsp salt
800 g chicken thighs, bone-in and skinless
1 x 400 g tin chopped tomatoes
250 ml chicken stock
100 g dried apricots, roughly chopped
2 tbsp mango chutney
1 tsp brown sugar
2 medium potatoes, peeled and cut into chunks
150 ml Boland Cellar Reserve Chardonnay
Fresh coriander, roughly chopped
To serve
Basmati rice
Roti
Mango chutney
Tomato and onion sambal
Fresh coriander
Method
1. Build the spice base
Heat the oil in a large, heavy-based pot over medium heat.
Add the onion and cook for 6-8 minutes until soft and lightly golden.
Add the garlic and ginger and cook for another 1-2 minutes.
Add the curry powder, cumin, coriander, turmeric, cinnamon, cardamom, cloves and cinnamon stick. Stir constantly for about 1 minute until the spices are fragrant.
Don't let them burn.
2. Brown the chicken
Season the chicken thighs with salt and add them to the pot.
Brown for 2-3 minutes on each side. They don't need to be cooked through at this stage.
3. Start the curry
Add the chopped tomatoes, chicken stock, dried apricots, mango chutney and brown sugar.
Stir everything together and bring to a gentle simmer.
4. Add the Chardonnay
Pour in the 150 ml Boland Cellar Reserve Chardonnay and stir.
Let the curry simmer uncovered for around 5 minutes so the wine can cook into the sauce.
The Chardonnay brings another layer of fruit and acidity to the curry, while its creamy texture and gentle oak work particularly well with the richness of the chicken and spices. Boland Cellar's Reserve Chardonnay is fermented partly in French oak and spends six months on the lees, giving it a fuller texture alongside its pear, citrus and tropical fruit character.
5. Add the potatoes
Add the potatoes and reduce the heat to low.
Cover and simmer for 35-45 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
If the sauce becomes too thick, add a splash of water or chicken stock.
6. Finish the curry
Remove the lid for the final 5-10 minutes if the sauce needs to thicken.
Taste and adjust the seasoning.
You want a curry that is aromatic and warming rather than aggressively hot. The sweetness from the apricots and chutney should sit underneath the spices rather than dominate them.
Remove the cinnamon stick before serving.
Finish with plenty of fresh coriander.
To serve
Serve the curry with basmati rice and warm roti.
Put mango chutney and a simple tomato and onion sambal on the table so everyone can adjust the sweetness and freshness to their liking.
And pour the Boland Cellar Reserve Chardonnay alongside it.
Serve the wine chilled, but not ice cold. Its richer texture and creamy lees character make it a particularly good match for the warm spices and richness of the curry.
Why this pairing works
Cape Malay chicken curry is not simply about heat. The combination of warm spices, tomato, dried fruit and chutney creates a dish that is aromatic, savoury and slightly sweet.
That makes it a different proposition from a very hot curry.
The Reserve Chardonnay has enough body to stand alongside the chicken and sauce, while its citrus and fruit character bring freshness to the dish. The gentle French oak and creamy lees character also give it enough texture to work with the richer elements of the curry.
Keep the chilli restrained. If the curry becomes very hot, it can overpower the wine rather than complement it.
The wine
Boland Cellar Reserve Chardonnay
From old vineyard blocks in the northern Paardeberg, this Chardonnay is made from naturally low-yielding vines grown on shale and granite soils. The wine is fermented in stainless steel before spending time in French oak, followed by six months on the lees.
The result is a ripe, fruit-driven Chardonnay with pear, lemon, lime and tropical fruit, alongside creamy texture and subtle oak.
It is a wine with enough weight for the curry, but enough freshness to keep the pairing lively.
Keep experimenting. There is always something to consider.
