May
Wild Garlic Chicken Korma
Soul warming curries are synonymous with winter. With the days getting shorter and cooler, calling for heartier, comfort food, The Table Bay presents new dishes that are inspired by the season. Executive Chef Keshan Rambarun’s winter warming Wild Garlic Chicken Korma will feature on the menu in the hotel’s Lounge throughout the month of May.
“Our Wild Garlic Chicken Korma has some heat to it but is well balanced with the coconut milk and the fresh flavours of ginger and coriander adding a delightful twist,” he says.
Rambarun believes some things are just too good not to share, his Wild Garlic Chicken Korma being one of them. He encourages guests to taste The Table Bay at home by trying out his recipe.
“As curries go, this one is quite easy and fuss free to prepare in less than 40 minutes,” he says.
INGREDIENTS (serves two)
- 200g chicken breast
- 100g onions chopped
- 10g wild garlic
- 20g fresh ginger
- 15g mixed curry powder
- 100ml coconut milk
- 80g large potatoes (sliced)
- 1g saffron
- 30g coriander
- 3g cumin seeds
- 250g basmati rice (cooked)
- 30g butter
- 4g salt
METHOD
- In a thick base pot, cook onions, garlic, ginger and butter until soft and translucent.
- Then add the chicken pieces, sauté and add the curry powder.
- Once all spices have cooked for about 4 minutes, add 2 cups of water and allow to simmer.
- In a separate pot, cook the potatoes with the saffron and salt until almost completely soft then remove.
- In a pan, melt the butter and slowly roast the cumin seeds. Once the seeds have infused into the butter, add the basmati rice and cook on a slow heat for about 3 minutes or until the rice is warm and has absorbed the cumin flavour.
- Add the coriander to the curry and serve.
Watch How it is Made
Throughout the month of May, Executive Chef Keshan Rambarun’s winter warming Wild Garlic Chicken Korma will feature on the menu in the hotel’s Lounge from 11h00 to 22h30 daily.
Booking is essential.
Email TableBayDining@suninternational.com or call +27 21 406 5988.
