Latest News

Leopard’s Leap Strawberry Milkshake


 For the strawberry syrup 250 g strawberries 100 ml Leopard’s Leap Chardonnay Pinot Noir Leave the strawberries in the wine […]

Frozen Watermelon Daiquiri Recipe


  Ingredients Serves 2 8 cups frozen watermelon chunks 125 ml light rum 150 ml Leopard’s Leap Chardonnay Pinot Noir […]

Valentine’s Menu for the Confident Cook


Having someone cook for you is very romantic, so if you want to treat your loved one this Valentine’s Day, […]

Summertime prawn and ricotto gnocchi recipe


Comforting without being too heavy, our easy gnocchi for summer combines the sweetness of prawn meat with ricotta, almonds, Parmesan […]

Sensational for Summer – Culinaria MCC and Tuna Sashimi


Summer, sashimi and sparkling wine – what a sensational combination! Try this fabulous Tuna sashimi and horseradish salad with a bubbly […]

Treasure Tradition


We might be saying goodbye to 2017, but there is one tradition that will go with us into the new […]

#Winecocktail Repertoire: The Pink Panther


Celebrate the blessings of 2017 and the opportunities of 2018 with a few wine cocktails! The Pink Panther is pink […]

Next-level leftovers for Boxing Day


Even though leftovers of our Confit Duck recipe is unlikely, if you were wise and made some extra, you can now use […]

Grilled Prawns with a summer salsa


Fresh, seasonal and sustainable – that is how we like to eat. Enjoy the summer holidays with Chef Pieter’s recipe […]

#FestiveFood Wobbly Berry Panna Cotta


Much has been said about the wobble of the panna cotta. If you get it just right, your dessert should […]

Page 1 of 3812345...102030...Last »
News

Chicken, Sweet Potato and Lentil Butter Curry



Chicken is so versatile – it makes for a popular sandwich with a dollop of mayo, is a go-to choice in the pie section, a lip-smacking option in the form of a sticky wing or drumstick and of course plays a beautiful host to the intricate flavour combinations of curry.

But a curry is not always a curry… While a complex combination of herbs and spices and chili is expected, for those in the know, the origin and tradition of a curry can make all the difference. Chicken can be used in curries such as ChettinadCafrealTikka MasalaKormaKeralaChaap, to name but a few!

Without getting too academic about it, why not just enjoy the beautiful combination of a creamy and mildly spiced butter chicken curry with all the condiments – smooth calming yoghurt, sharp red pickled onions and roti. Remember to enjoy with a glass of our 2016 Culinaria Chenin Blanc for a beautiful partner to the curry.

 

Recipe: Chicken, Sweet Potato and Lentil Butter Curry  with yoghurt raita and roti

Ingredients

Serves 4

 4 tbsp ghee (clarified butter) or cooking oil

12 chicken thighs, boned, skin on

1 onion

3 cloves garlic, grated

5 cm piece ginger, grated

1 chilli, chopped

1 heaped teaspoon butter curry spice mix — see recipe

2 medium-sized sweet potatoes, peeled and diced

1 x 400 g tin whole, peeled tomatoes

1 cup vegetable stock/chicken stock

1 tin lentils, drained, or 1 cup dried and cooked lentils

½ cup cream

2 cups baby spinach

coriander to garnish

salt and pepper

In a heavy-bottom pot with a lid, heat the oil. Place the chicken thighs, skin side down, into the hot ghee. Render the skins until crisp and brown. Remove the chicken from the pot and fry the onion, garlic, ginger and chilli, using the same pot.

Add the butter curry spice mix and cook for 1 minute.

Add the sweet potato, tomato, stock and chicken to the pot, cover with a lid and bring to the boil. Cook for 10 minutes before removing the lid. Then cook further until the curry starts to thicken. Add the lentils and cream, then bring the pot back to the boil. Season with salt and pepper.

Once the curry has reduced to the right consistency, remove from the heat. Add the baby spinach, cover with a lid and leave to rest for 5 minutes, allowing the spinach to wilt.

Adjust the seasoning and serve with yoghurt raita, pickled red onion and roti.

Butter curry spice mix

6 cardamom pods

1 tbsp fennel seeds

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp chili powder

1 tsp black pepper corns

Place all the above spices inside a spice grinder and grind to a fine powder.

Yoghurt raita

1 cup double thick yoghurt

4 tbsp chopped coriander

1 tbsp chopped mint

squeeze of 1 lemon

salt

pepper

Mix all the above ingredients together and serve with a curry.

Pickled red onion

1 red onion, peeled and thinly sliced

½ cup red wine vinegar

½ cup white sugar

1 tsp mustard seeds

1 tsp coriander seeds

Place all the ingredients into a pot, cook until all the liquid has evaporated and slightly caramelised.

Remove from the stove and leave to cool.

Serve chilled.

 

 

 

 

 

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    Please leave this field empty.

    Your Name (required)

    Your Email (required)

    Your Message