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

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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.

Ingredients

  • 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

Instructions

  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.