The Oyster Box Hotel’s Chicken and Prawn Curry Perfectly Paired With Bouchard Finlayson Missionvale Chardonnay 2016

As winter sets in, it’s the perfect time to prepare the Oyster Box Hotel’s famous Chicken & Prawn Curry, and pair it with Bouchard Finlayson’s delicious Missionvale Chardonnay 2016. A commanding wine with solid backbone and a lengthy, lingering palate, it offers complexity and structure as the perfect match to this hearty and fragrant dish.


  • 500g large prawns shelled and deveined
  • 500g chicken breast cubed
  • 160g butter
  • 60g ginger/garlic paste
  • 100g onion paste
  • 200g tomatoes blended and strained
  • 15g cumin
  • 15g fennel powder
  • 10g turmeric powder
  • 60g mild curry powder
  • 10g elachi powder
  • 60ml pure honey
  • 150ml fresh cream
  • 100ml coconut cream
  • 10g fresh coriander
  • 5g curry leaves
  • Salt


  1. Melt butter on low heat, add onion paste simmer for 2 mins; add ginger/garlic paste and cook for 4 mins; add turmeric, curry powder & chicken cubes & cook for 5min; add prawns and juice of strained tomatoes and simmer for 4 mins; add all spice powders and cook for 5min;
  2. add fresh and coconut cream and continue to cook for 5 mins without the lid;
  3. Add honey, coriander, curry leaves (finely chopped); add salt. Cover pot and leave it on the stove for a few minutes.
  4. NB:  Cook on very low heat with light stirring.