DUKE Shiraz with chicken curry

Chicken curry


Serves 4

Chef Mariza de Jager

Curry Blend

  • 1 Tbsp curry powder
  • 1 Tbsp Paprika
  • 1 Tbsp ginger and garlic marsala
  • 1 Tbsp mother-in-law marsala
  • 1 Tbsp father-in-law marsala
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cardamon pods
  • 3 bay leaves

Chicken curry

  • 5 Tbsp oil
  • 2 onions peeled and chopped
  • 4 tomatoes peeled and chopped
  • 1 x 400ml tin coconut milk
  • 4 chicken breasts, sliced in strips or cubes


  1. Heat oil in a pan, add all the spices and stir and fry until fragrant.
  2. Add chopped onions and continue to cook for 5 minutes until onion is light brown and soft.
  3. Add chopped tomatoes and allow to cook for a couple of minutes and add a glass of water and coconut milk. Allow to simmer until consistency of a cream-based sauce.
  4. Warm up a separate pot with a little oil and fry chicken strips until lightly browned, add sauce and allow to cook for 10 minutes.

    Add baby spinach or mangetout to add a little green to the dish and serve with a glass of DUKE Shiraz.