Baked Coconut Chicken Curry Recipe

Few things feel more comforting in winter than a slow evening at home, a blanket close by, a good book in hand, a glass of wine poured, and the warming aroma of curry filling the kitchen.

This Baked Coconut Chicken Curry is a rich, fragrant and wonderfully simple dish to make at home. The chicken is gently baked with curry paste, rosa tomatoes, coconut milk and a generous splash of De Grendel Op Die Berg Chardonnay, creating a comforting curry with beautiful depth of flavour.

Serve it with rice or cauli-rice, a sprinkle of fresh coriander, and a chilled glass of De Grendel Op Die Berg Chardonnay. The wine’s citrus freshness and subtle creamy oak notes complement the coconut curry sauce beautifully, bringing brightness and balance to every bite.

Serves: 4 to 6

Ingredients:

• 1 Tbsp olive/canola oil
• 9-piece chicken pack
• 2 brown onions, finely diced
• 2 Tbsp curry paste (Pakco)
• 250ml De Grendel Op Die Berg Chardonnay
• 400g punnet rosa tomatoes
• ½ cup reduced-fat coconut milk
• 1 bunch fresh coriander

Method:

1. Preheat oven to 180°C.
   
2. Warm the oil in a large ovenproof dish and sauté onions until translucent. Add curry paste and cook for 2–3 minutes to deepen the flavour.
   
3. Remove onion mixture and brown the chicken pieces in the same pot.
4. Add the onion mixture back in with the wine and rosa tomatoes. Cover and bake for 60 minutes.
5. Remove the cover, stir in the coconut milk, and cook for another 15 minutes.
6. Finish with fresh coriander and serve on a bed of rice or cauli-rice, and enjoy with a glass of Op Die Berg Chardonnay.

Top Tip: Keep it extra light by pairing it with cauli-rice and adding a crispy poppadom on the side.