Winter Warmer

Winter Warmer

Winter comes with cold weather and hearty food. What warms a person up during winter nights is a bowl of your favourite curry. Filled with wonderful flavours that would permeate the entire house, a curry feeds the soul when its cold outside. I love chicken curries, especially in winter as it would warm me up for the entire evening.

Interesting fun facts about curries: One of the hottest curries ever made is the ‘Chicken Naga’, made with naga chillies that are more than 100 times hotter than jalapeo peppers. Also, the origin of the word ‘curry’ comes from ‘kari’, the Tamil word for ‘spiced sauce’.

At our restaurant, we serve a cape chicken curry with flat bread, jewelled basmati rice and cucumber yogurt (just to tame the heat and mellow out the flavours of the curry) and this winter it is a hit with our guests. Do try this recipe out and let me know what you think

Chef Obie

Cape Chicken Curry



1kg chicken breast fillet

tsp salt, tsp pepper

tsp Cape Malay curry powder/Rajar medium curry powder

tsp ginger paste

tbsp. veg oil


Cut the chicken fillet into cubes and marinade with the rest of the ingredients for 15 minutes. Once ready for order, heat a saut pan with olive oil and cook the marinated chicken. When almost ready to serve, add a ladle of the butter sauce, heat through and serve on a bed of jewelled basmati rice.


2 tbsp. veg oil

6 cardamom pods

3 cinnamon sticks

6 cloves

5 bay leaves

1 Tbsp of ginger, peeled and chopped

4 chillies

2 tsp cape malay curry powder

1 tsp ground ginger

1 tsp curry leaves

12 tomatoes, cut into quarters

cup dried apricots

1.5lt chicken stock/vegetable stock or water

2 Tbsp of apricot jam

2 tsp tomato paste

100g of unsalted butter

100ml of single cream

50ml white vinegar

Salt and pepper, to taste


Heat the oil in a saucepan, add chillies to the pan along with the whole spices and ginger and saut for a couple of minutes. Add the tomatoes and apricots, simmer over a medium flame for 20 minutes or until the tomatoes are cooked to pulp

Pass the cooked tomatoes through a conical strainer or sieve and leave the sauce to one side. Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then pure the rest in a blender with a little water if required. Pass through a sieve and add the extract to the sauce

Put the sauce back on the heat and bring to the boil. Add the curry powder, salt, jam, vinegar, tomato paste, cream and butter and simmer for a further 20 minutes

Jewelled Basmati Rice


2 cups basmati rice

75g butter

tsp salt and pepper

cup dried cranberries, roughly chopped

cup dried apricots, roughly chopped

cup roasted cashew nuts, coarsely chopped

cup pumpkin seeds


Cook the rice according to instructions on the packet. Once cooked, in a large sauce pan melt the butter and add the cooked rice. Toss and add seasoning. Add the dried fruits, seeds and nuts. Stir until combined. Serve with the chicken curry

Cucumber yogurt


150g plain yogurt

cup cucumber, de-seeded and chopped

cup fresh coriander, chopped

Maldon salt and pepper, to taste

tsp chili powder

tsp lemon juice


Mix all ingredients together, check seasoning


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