A bold, fragrant curry meets a red that’s equally expressive.

We’ve reached the part of winter made for spice – the gentle kind that warms rather than burns. Rich, aromatic and full of soul, this Mild Cape Malay Curry with a tomato base is layered with spices that fill the kitchen with aromas long before the first bite. Slow-cooked until the flavours meld together, it’s soulful cooking at its best – the kind that invites second helpings and a glass of something that steps up to the plate.

Our Seaward Shiraz is a bold yet refined red that feels like it was made to meet this curry halfway. It brings layers of mulberry, blackcurrant and blackberry lifted by delicate notes of pepper and anise – flavours that weave through the dish’s mild spice and subtle sweetness. The wine’s smooth tannins and concentrated fruit deepen the curry’s character, while staying playful enough to keep things bright. A pairing that proves comfort and sophistication can share the same plate.

Cape-style Coconut Chicken Curry

Ingredients (Serves 6)

30 ml (2 Tbsp) vegetable oil
1 onion, finely chopped
1 knob of ginger, minced or finely grated
2 garlic cloves, minced or finely grated
1 green chilli, finely chopped
2 whole star anise
4 whole cardamom pods
1 stick cinnamon
1 bay leaf
45 ml (3 Tbsp) all-purpose masala or roasted masala
15 ml (1 Tbsp) fennel seeds
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
3-4 large tomatoes, chopped
½ cup water
10 ml (2 tsp) sugar
1 kg boneless skinless chicken thighs, halved
3-4 large potatoes, peeled & cut into chunks
salt & pepper, to taste
1 can of coconut milk
a handful fresh coriander, roughly chopped, to serve
freshly cooked basmati rice, to serve

Method:

In a large heavy-based pot, heat the oil over medium heat. Fry the onion until translucent, then add the ginger, garlic and chilli and fry for another minute. Add the star anise, cardamom, cinnamon and bay leaf, and stir until fragrant. Add the dry spices (masala, fennel, turmeric, cumin, coriander) and fry until the bottom of the pot becomes very dry.

Add the tomatoes, water, sugar and stir to loosen any sticky bits on the bottom of the pot. Bring to a simmer, then add the chicken and potatoes and season with salt & pepper, stirring. Add the coconut milk, then turn down to a slow simmer and cook for about 25-30 minutes until the potatoes are tender.

For best results, cover and leave to stand for about an hour or longer, then gently reheat just before serving. Serve warm with rice, scattered with fresh coriander leaves.