COCONUT CHICKEN CURRY WITH CRUNCHY BABY POTATOES, MUSTARD SEEDS AND CARDAMOM
Preheat the oven to 180°C.
Cook 1 x 1.2 kg Woolworths
Easy to Cook chicken coconut curry according to package instructions. Microwave 1 x 700 g bag Woolworths baby potatoes according to package instructions. Remove from the packet and place in an ovenproof dish, then crush the potatoes using the back of a spoon and drizzle with 2 T olive oil. Season with salt and pepper, then sprinkle over 1 T mustard seeds and 1 t crushed cardamom pods. Roast until golden and crispy.
Serve with warm Woolworths rotis, fresh herbs and chilli. Serves 6 • WINE: Woolworths Cederberg Bukettraube 2019 fragrant. Add the red peppers, peanuts and green beans. Cook for 5 minutes, then add the soya sauce, chicken stock and cornflour. Reduce for 10 minutes.
Add the chicken and stir-fry for 5 minutes. Serve with rice or noodles, spring onions and roasted peanuts.
FAT-CONSCIOUS, HEALTHCONSCIOUS, DAIRY-FREE
WINE: Woolworths Porcupine Sauvignon Blanc Semillon 2019
For the chimichurri, mix: coriander 60 g, finely chopped mint 30 g, finely chopped garlic 2 cloves, minced green chilli 1 olive oil 1/3 cup red wine vinegar 1T salt, to taste
1 Preheat the oven to 180°C. Place the chicken thighs in a roasting dish. Cut the fennel in half lengthways and place between the chicken pieces. Mix the orange juice, olive oil, garlic, thyme and salt. Pour over the chicken and top with some sliced orange. Roast for 25–30 minutes. 2 Serve the chicken with the chimichurri spooned over it. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Simonsig Unwooded Chardonnay 2019