Chicken Recipes

Cape Malay Chicken Curry


Drostdy-Hof’s Adelpracht is a special late harvest wine that’s full of surprises. Fruity, fresh and honeyed, its notes of sun-dried peaches and apricots are lifted by a lovely acidity. That’s why you can team it up with desserts and cakes but also just as successfully with spicy Asian dishes.

Of course, nothing beats a traditional Cape Malay curry. Paired with Adelpracht, it will give your next dinner party an inventive and very tasty touch.

Look out for this impressive little gem at your favourite liquor outlet. It sells for around R35 a bottle.

Cape Malay chicken curry with Drostdy-Hof Adelpracht 2 LRRecipe: Cape Malay chicken curry, served with Drostdy-Hof Adelpracht Special Late Harvest


  • 1 large free-range chicken – skinned, deboned and cut into 2cm cubes (you could also use filleted breasts)
  • ½ cup flour
  • 5 tsp masala
  • 30ml vegetable oil
  • Knob of butter
  • 2 large onions, chopped
  • 5 garlic cloves, chopped
  • Cape Malay chicken curry with Drostdy-Hof Adelpracht
  • 1 thumb of fresh ginger, finely chopped
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • 2 tsp curry powder
  • 1 star aniseed
  • 4 cardamom pods
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 2 bay leaves
  • 1 bird’s eye chilli, finely chopped
  • 1 tin (410g) whole peeled tomatoes
  • 150ml coconut milk
  • 10g fresh coriander, chopped
  • Salt
  • Black pepper


  1. Combine the flour and masala, season with salt and pepper.
  2. Dust the chicken pieces with the flour mixture, shaking off excess.
  3. Measure all the spices into a bowl.Enjoy Cape Malay chicken curry  with Drostdy-Hof Adelpracht  LR
  4. In a large pot, heat the oil and butter over high heat.
  5. Fry the chicken pieces in batches until lightly browned. Remove and set aside.
  6. Pour in some oil if necessary, then fry the onions, garlic and ginger until translucent.
  7. Tip the spices into the pot and fry for a minute to release flavours.
  8. Add the tomato and a cup of water to the spices and stir to form a thick sauce.
  9. Add the chicken to the pot and bring to the boil, adding more water if necessary.
  10. Allow to simmer for about 45 minutes until the chicken is cooked through.
  11. Once the chicken is cooked, add the coconut milk and coriander. Add more seasoning, if required.
  12. Serve with basmati rice and sambals, as well as a glass of chilled Drostdy-Hof Adelpracht Special Late Harvest.

To view a video clip of chef Johan van Schalkwyk preparing the dish, go to

Drostdy-Hof Adelpracht pack shot LRDrostdy-Hof is a great favourite from South Africa to northern Europe. Refreshing and rounded, the delicious wines offer typical South African generosity from the first sip.

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