Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

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

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

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"]