Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

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 ChettinadCafreal, Tikka Masala, KormaKeralaChaap, 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 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]