I was born in Durban and my mom makes a mean Chicken Curry and below is my go-to recipe for the beautiful Lourenford Viognier.
Now the Viognier is a “Lady of Spice”. Perfumed with exotic aromas of jasmine, lavender, grapefruit and hints dried apricot and white peach that balms the air before the full bodied character is slowly revealed and supported by a linear balanced acidity. On the pallet is white peach and quince flavours and traces of creamy lemon butter, nutmeg, ginger and vanilla with a flinty mineral finish. You can not ask for better wine to be paired with a spicy meal.
For the spice rub
- 2 Tbsp. hot / 4 Tbsp. mild curry powder
- 1 tsp. garam masala
- 1 tsp. cumin
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. turmeric
- 1 tsp. coarse salt
- 1 tsp. black pepper
For the curry
- 8 bone-in chicken thighs- skin on
- Olive oil
- 2 large onions
- 2 cloves of garlic
- 2 tins of tomatoes
- 2 cups water
- ¼ cup vinegar
- 4 bay leaves
- 3 Tbsp. apricot jam
- In a bowl combine all the ingredients for the rub together. Sprinkle the rub on the chicken thighs and use your fingers to massage and coat the chicken evenly on all sides.
- Heat 2 Tbsp. of oil in a heavy pot over medium/high heat. Add the chicken in batches so as not to overcrowd them. Sear the thighs on both sides (3-4 minutes) until golden brown. Remove the chicken and set aside.
- Slice the onions into slices and chop the garlic cloves.
- In the same pot add the sliced onions and garlic and cook on medium heat until golden and caramelized (6-8 mins).
- In a bowl combine the tinned tomatoes, water, vinegar, bay leaves and apricot jam.
- Place the chicken back in the pot on top of the onions. Pour over the tomato mixture. Simmer uncovered for 80 minutes.
- Serve with our roti and sambals.
For my Pop Up ill be creating Chicken Curry Bunny Chow and I just can’t wait for everyone in the UK , so I can Share a Taste of Home.
… Food Is Love …
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