Home > Ethical Consumption, Food, Provenance, Wine > Chikin Biznis: Chicken Curry (or casserole)

Chikin Biznis: Chicken Curry (or casserole)

Preparation Time: 15 minutes Cooking Time: 60 minutes Yield: 4
The curry paste ingredients you'll need: Onion, garlic, ginger and a good masala

For the curry you'll need onion, ginger, garlic and a good masala

So now that you’ve jointed your chicken and made your stock (300ml of which I hope you froze!), you’re ready to make the next meal in the Chikin Biznis series of four into one makes three.

I’ve billed it as a casserole or curry, and of course, you’re at liberty to do either.

You’ll have individually frozen the wings, legs and thighs, which constitute two medium (leg and wing) and two smaller (thigh) portions of chicken. For the typical family of two adults and two children, such chicken protein portions are more than adequate.

You probably want to add vegetables, and serve it with a salad and rice, to round out the meal nicely.

The curry version of the dish: spicy and heartwarming

I’ve included only carrots, but of course you may choose to add baby potatoes, or perhaps you’d prefer to serve it with boiled buttered potatoes as your starch instead of rice. The possibilities are endless.

Ingredient selection and preparation

6 chicken pieces: 2 legs, 2 wings, 2 thighs. Thaw them out in the fridge overnight.

1 large onion: peeled and chopped.

1 pinch cinnamon

2tbsp canola oil

4 large carrots: peeled and sliced thickly.

1x 400g can chopped peeled tomatoes

Salt and pepper: freshly ground, season to taste.

1dsp corn-flour: this is a cheat to thicken your sauce before serving. And since you probably haven’t seen “dsp” for some time, it means dessert spoon!

300ml chicken stock: that’s the stock you set aside and froze when you made the chicken soup. Failing which of course, you can make use of powdered stock.


5cm fresh ginger: peeled and finely grated.

4 cloves garlic: fresh crushed.

1tbsp masala: you could of course use that curry powder named after an Indian monarch, but I’d recommend a good masala which is available from the same place you buy the curry powder!


1tsp mixed herbs

2 cloves garlic: fresh crushed.


Heat the canola oil in a large saucepan, and add the onion and cinnamon. Sweat until the onion is soft and translucent, but do not let it brown.


If you’re making the curry, add the grated ginger, crushed garlic and masala, and fry for about three minutes. You’ll smell the aromas beginning to emerge. Keep stirring, as it is inclined to stick.


Add the crushed garlic and fry for about three minutes.

Add the chopped tomatoes and if you’re making the casserole and not the curry, add the tsp of mixed herbs.

Add the chicken pieces then pour in sufficient stock to just cover the ingredients.

Give it a good stir to mix everything, bring it to the boil, then turn down to simmer, covered.

Give it the occasional stir to prevent sticking, and after 45 minutes or so, check the chicken to ensure it is cooked through. It should be falling off the bone.

If necessary, give it another 10 to 15 minutes.

Serve with steaming basmati rice, and a crisp green salad. Enjoy!

Wine Match

Okay, I know we’re effectively doing two recipes in one here, but the wine I’ve picked out goes well with either.

Bombolini the bull is rumoured to wander the vineyards of Onderkloof on the slopes of the Schapenberg under the brooding massif of the Hottentot’s Holland Mountains just outside Sir Lowry’s Pass Village.

Bombolini is owner, winemaker and cellar master Danie Truter’s pet bull, and if the iconic black and white label on the bottle is anything to go by, Bombolini could give any respectable matador a run for his money.

But Bombolini’s martial instincts have subsided since his move to Onderkloof, and he now whiles away his days keeping an eye on the grapes, particularly in the lead up to, and during harvest.

His eponymous wines are, according to Onderkloof legend, the stuff of personal selection, because the pickers are inclined to take their lead from Bombolini when it comes to picking the grapes that go into his two wines: Bombolini Cabernet Shiraz blend, and Bombolini Chenin Blanc.

A visit to the estate a short while ago, and a chinwag with Danie himself (Bombolini was off in the vineyards doing what bulls do in vineyards), resulted in me acquiring a case of each, and it is the 2007 Chenin that I matched to this dish.

Lemon yellow with a faint greenish hue, the bouquet is rich with tropical fruit notes and toasted brioche, underpinned by delicate butterscotch.

The palate entry is broad and creamy with tropical fruit and caramel butterscotch notes in mid-palate. Gentle balanced acidity leads to a long fruity finish, concluding with a delicate tannic shadow.

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