Bertus' African Chicken Curry

Ingredients:

3 onions

A few cloves of garlic (more is better)

1 container chicken stock

1 x 2 oz African Curry Spice Mix (find at Whole Spice in oxbow market or online)

2 lbs. boneless skinless chicken breast or thighs

2 x Bellwether Farms creme fraiche

2 lemons

Basmati Rice or Naan (optional)

Directions:

In a Dutch oven or large pot with lid, add some cooking oil and get it to medium heat.

Dice the onions / garlic and add it to pot, add salt and pepper, cook until translucent and soft

Meanwhile, cut the chicken into one inch cubes

Once onions are soft, add some African Curry to mix and combine to coat everything.

Add the whole container of chicken stock and increase to high heat to bring it to a rolling boil. You will have to stir it constantly to prevent it from burning on the bottom.

Boil to concentrate and have it go from a watery consistency to a gravy-like consistency.

Reduce the heat back to medium (even medium low) and wait for the rolling boil to subside.

Add the cubed chicken and cover, to make sure the chicken gets cooked, but also maintains the steam to keep all the moisture in it. Stir occasionally to make sure it gets cooked evenly. When the chicken is done, turn the heat down to low to have the curry simmer.

Add 1.5 containers of creme fraiche and stir well.

Now comes the fun part, dialing in the flavors/spice/salt/acid. Add African curry until desired flavor and spice level.

Add the juice from ~1.5 lemons

Add salt to balance If you over add spice, add more acid If you add too much acid, add more salt If it’s too spicy, add more creme fraiche

Make some basmati rice, with a healthy amount of butter in it and / or fry up some naan!

Hot Tip(s):

Pair with our ‘Sierra Soul’ Mourvèdre

Can be made with lentils for a vegetarian option

Gets even more delicious the next day!