Chicken roulade Cape Malay style

Ingredients for 4 people:

For the filling: 30ml vegetable oil, 2 finely diced onions, 4 finely grated garlic cloves, approx. 100 g diced chicken breast, 2 tsp curry powder

For the roulade: 1 tbsp curry powder, 1 tbsp tomato paste, 2 coarsely diced large tomatoes, 1 peeled and diced large potato, 500 ml vegetable/chicken stock, 4 medium chicken breasts

To serve: Rice and fresh herbs


For the filling, heat the oil in a large saucepan and fry the onions over medium heat until soft and translucent. Add the garlic and fry for another minute. Remove from the heat and put half of the fried mixture into a blender. Add the chicken breast and 2 tsp curry powder to the blender, season with salt and pepper and blend to a paste. Remove and set aside.

Put the other half of the fried onion and garlic mixture back on the heat. Add the remaining curry powder and tomato paste and stir well. Add the chopped tomatoes, potatoes and stock and bring to a simmer. Cook until the potatoes are soft (about 15 minutes), then remove from the heat. Carefully transfer to a blender (or use a hand blender in the pot) and puree to a smooth, thick sauce. Season with salt and pepper and set aside.

Flatten the chicken breast with a wooden mallet or rolling pin and season with salt and pepper. Spread the filling over the meat and roll into a roulade. Wrap each rolled chicken breast tightly in cling film to keep its shape. Poach in slow simmering water for about 12-15 minutes and set aside to cool.

Remove the cling film from the chicken and fry the rolls in a pan with butter until golden brown. Cut each chicken into three pieces to reveal the filling and serve with rice and the sauce. Garnish with fresh herbs.

Our wine recommendation:

With dishes like a mild curry with chicken, we recommend a creamy Chardonnay like the Spier Seaward Chardonnay 2019. The great fruit with integrated vanilla notes goes fantastically with dishes with poultry and underlines the finesse of this curry. Or try a Chenin Blanc as a food companion. The Spier 21 Gables Chenin Blanc 2019 is particularly suitable with its beautiful notes of yellow fruits and vanilla. The oak barrel gives it a complex and creamy character that complements an intense curry. Also be sure to try the Spier Creative Block 2 2020, the white wine blend with vegetal notes shines with a well-structured and long-lasting taste and is the perfect choice for complex dishes.


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