Ben Vermaas

Butter chicken curry – Avontuur Estate Luna de Miel Chardonnay Reserve 2015

Elmarie Berry of Elmarie Berry Good Food explains why she paired the Avontuur Chardonnay with this dish: “I went for a winetasting at Avontuur and when I tasted their Chardonnay this recipe came to mind. The curry compliments the buttery Chardonnay so well, it is a match made in heaven. This is such an easy recipe and it is delicious.”

Ingredients:

  • 30 ml oil
  • 1 kg chicken fillet, cubed
  • 20 ml ginger and garlic paste
  • 5 ml turmeric
  • 1 onion
  • 50 g butter
  • 250ml Greek yogurt
  • 250 ml tomato puree
  • 10ml ground coriander
  • 10ml ground cumin
  • 10 ml ground fennel
  • 5 ml cayenne pepper
  • 250 ml cream
  • Fresh coriander

Method:

  1. Over medium heat, heat the oil and butter in a large non-stick pot.
  2. Mix together the ginger and garlic, turmeric, salt, chicken cubes and chopped onion; add to the pot and braise for 3-5 min. Take care not to break the chicken cubes.
  3. In a blender blend together, spices, tomato puree and yogurt. Pour the mixture over the chicken and simmer for 20 minutes. Pour in the cream and heat through.
  4. Serve this beautiful curry on basmati rice with fresh coriander.