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, served with Drostdy-Hof Adelpracht Special Late Harvest
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
- Combine the flour and masala, season with salt and pepper.
- Dust the chicken pieces with the flour mixture, shaking off excess.
- Measure all the spices into a bowl.
- In a large pot, heat the oil and butter over high heat.
- Fry the chicken pieces in batches until lightly browned. Remove and set aside.
- Pour in some oil if necessary, then fry the onions, garlic and ginger until translucent.
- Tip the spices into the pot and fry for a minute to release flavours.
- Add the tomato and a cup of water to the spices and stir to form a thick sauce.
- Add the chicken to the pot and bring to the boil, adding more water if necessary.
- Allow to simmer for about 45 minutes until the chicken is cooked through.
- Once the chicken is cooked, add the coconut milk and coriander. Add more seasoning, if required.
- 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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— Drostdy-Hof (@DrostdyHofSA) July 3, 2015