A perfect match for Uitsig’s Semillon 2013, this deliciously fragrant curry is from Paarl-based food blogger and chef, Sam Taylor. For more incredible dishes and ideas, visit her inspiring and wholesome blog, http://www.pomegranatedays.co.za.
Salt and milled pepper
8 chicken thighs
60 ml sunflower oil
2 medium onions, chopped
1 tsp of each of the following: ground fennel, ground coriander, cumin, smoked paprika and dried oregano
2 tbsp medium curry powder
1 tsp freshly grated nutmeg
3 crushed garlic cloves
1 tbsp freshly grated ginger
2 tbsp tomato paste
1 can of whole, peeled tomatoes
1-2 tbsp tamarind paste (optional)
2 tbsp apricot jam
1 can of coconut milk
500 grams prawns (heads and shells removed)
1 bunch of fresh, chopped coriander
1 chilli, chopped, for serving (optional)
1 cup basmati rice, rotis or naan bread to accompany curry
Preheat oven to 180 degrees celcius.
Season and brown chicken pieces in 3 tbsp of oil (45ml).
Remove and set aside.
Add remaining oil to saucepan and fry onions until softened.
Add spices, garlic and ginger and continue to fry until fragrant.
Toss in the tomato paste and fry for 2-3 minutes.
Now tip in the tomatoes and tamarind.
Break up tomatoes with a spoon and simmer for 5 minutes.
Add jam and coconut milk and bring to the boil. Season well.
Return chicken to the pot and transfer it to the oven to bake for 35 minutes.
Stir in prawns and remove from heat.
Allow the prawns to cook in the residual heat for 10 minutes.
Garnish with coriander and chilli as desired.
Serve with a side of basmati rice, rotis or naan bread and enjoy with a chilled bottle of Constantia Uitsig’s Semillon 2013.