Drostdy-Hof’s Adelpracht is a special late harvest wine that’s full of surprises. Fruity, fresh and honeyed, its notes of sun-dried peaches and apricots are lifted by a lovely acidity. That’s why you can team it up with desserts and cakes but also just as successfully with spicy Asian dishes.

 

Of course, nothing beats a traditional Cape Malay curry. Paired with Adelpracht, it will give your next dinner party an inventive and very tasty touch.

Cape Malay chicken curry with Drostdy-Hof Adelpracht 2 LR
 

Look out for this impressive little gem at your favourite liquor outlet. Drostdy-Hof Adelpracht Special Late Harvest sells for around R35 a bottle. 

 

 

Cape Malay Chicken Curry, served with Drostdy-Hof Adelpracht Special Late Harvest

 

Ingredients:

 

1 large free-range chicken – skinned, deboned and cut into 2cm cubes (you could also use filleted breasts)

½ cup flour

25ml (5tsp) masala

30ml (2Tbsp) vegetable oil

Knob of butter

2 large onions, chopped

5 garlic cloves, chopped

1 thumb of fresh ginger, finely chopped

5ml (1tsp) turmeric

5ml (1tsp) paprika

5ml (1tsp) ground cinnamon

10ml (2tsp) curry powder

1 star aniseed

4 cardamom pods

5ml (1tsp) ground cumin

5ml (1tsp) ground coriander seeds

2 bay leaves

1 bird’s eye chilli, finely chopped

1 tin (410g) whole peeled tomatoes

150ml coconut milk

10g fresh coriander, chopped

salt and black pepper, to taste

 

Enjoy Cape Malay chicken curry with Drostdy-Hof Adelpracht  LR

 

 

 

Method:

 

  1. Combine the flour and masala, season with salt and pepper.
  2. Dust the chicken pieces with the flour mixture, shaking off excess.
  3. Measure all the spices into a bowl.
  4. In a large pot, heat the oil and butter over high heat.
  5. Fry the chicken pieces in batches until lightly browned. Remove and set aside.
  6. Pour in some oil if necessary, then fry the onions, garlic and ginger until translucent.
  7. Tip the spices into the pot and fry for a minute to release flavours.
  8. Add the tomato and a cup of water to the spices and stir to form a thick sauce.
  9. Add the chicken to the pot and bring to the boil, adding more water if necessary.
  10. Allow to simmer for about 45 minutes until the chicken is cooked through.
  11. Once the chicken is cooked, add the coconut milk and coriander. Add more seasoning, if required.
  12. Serve with basmati rice and sambals, as well as a glass of chilled Drostdy-Hof Adelpracht Special Late Harvest.

 

For more info, visit www.drostdyhof.com/za

Like on Facebook and also view a video clip of chef Johan van Schalkwyk preparing the dish: http://on.fb.me/1CjKlSp

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