Andrea Freeborough, who has been at the helm of Die Bergkelder in Stellenbosch since 2005, says that Mother’s Day means family time, especially now that the harvest is over. And one of her families favourite dishes is a Chicken Curry recipe she adapted from well-known South African satirist, Pieter Dirk Uys.
The award winning Fleur du Cap Unfiltered Chardonnay 2014, one of only two South African wines to receive a gold medal at the Chardonnay du Monde in France this year, is Andrea’s favourite pairing for this curry. Although, she points out that the more accessible Fleur du Cap Bergkelder Selection Chardonnay 2013, which won a silver medal in the competition, is just as good a match for this dish.
“These Fleur du Cap Chardonnays stand up well to the spicy curry flavours, making them an ideal pairing.”
Chicken Curry Recipe for Mother’s Day from Fleur du Cap
Serves 4
Ingredients
2 onions, chopped
30 ml (2 tbsp) olive oil
1 can (400 g) whole peeled tomatoes
1.5 kg chicken pieces such as thighs and legs
5 cardamom pods
1 cinnamon stick
15 ml (1 tbsp) ground coriander
15 ml (1 tbsp) ground cumin
15 ml (1 tbsp) crushed garlic
15 ml (1 tbsp) grated ginger
15 ml (1 tbsp) curry powder
15 ml (1 tbsp) turmeric
2 potatoes, peeled and cubed roughly
Salt and black pepper
Method
– Sauté the onions in the olive oil in a heavy bottomed casserole until transparent.
– Add chicken pieces and brown on all sides.
– Add cardamom, cinnamon, coriander, cumin, garlic, ginger and tomatoes and simmer for 20 minutes.
– Add the curry powder, turmeric and a cup of water; stir and add the potatoes, leave to cook for another 30 min or until the potatoes are cooked.
– Season to taste.
– Serve the curry with Basmati rice, chutney, banana and chopped tomato and cucumber sambals.
