Elmarie Berry of Elmarie Berry Good Food explains why she paired the Avontuur Chardonnay with this dish: “I went for a winetasting at Avontuur and when I tasted their Chardonnay this recipe came to mind. The curry compliments the buttery Chardonnay so well, it is a match made in heaven. This is such an easy recipe and it is delicious.”
Ingredients:
- 30 ml oil
- 1 kg chicken fillet, cubed
- 20 ml ginger and garlic paste
- 5 ml turmeric
- 1 onion
- 50 g butter
- 250ml Greek yogurt
- 250 ml tomato puree
- 10ml ground coriander
- 10ml ground cumin
- 10 ml ground fennel
- 5 ml cayenne pepper
- 250 ml cream
- Fresh coriander
Method:
- Over medium heat, heat the oil and butter in a large non-stick pot.
- Mix together the ginger and garlic, turmeric, salt, chicken cubes and chopped onion; add to the pot and braise for 3-5 min. Take care not to break the chicken cubes.
- In a blender blend together, spices, tomato puree and yogurt. Pour the mixture over the chicken and simmer for 20 minutes. Pour in the cream and heat through.
- Serve this beautiful curry on basmati rice with fresh coriander.
