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
- 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;
- add fresh and coconut cream and continue to cook for 5 mins without the lid;
- Add honey, coriander, curry leaves (finely chopped); add salt. Cover pot and leave it on the stove for a few minutes.
- NB: Cook on very low heat with light stirring.
