Cape Chicken Curry

• 8 chicken thighs, skinned and trimmed
• salt, milled black pepper, vegetable oil
• 2 large onions, sliced
• 1-2 fresh green chillies, seeded and finely sliced
• 5 ml crushed garlic
• 5 ml crushed green ginger
• 2 sticks cassia or cinnamon
• 5 ml turmeric
• 5 ml ground cumin
• 5 ml ground coriander
• 2 ml ground cardamom
• 3-4 large, very ripe tomatoes, skinned and chopped, or a 400 g tin
• 250 ml off-dry white wine
• 250 ml chicken stock or coconut cream

1. Season the chicken with salt and pepper. Heat a little oil in a large saucepan and braise the onion until golden, stirring constantly. Stir in the chilli, garlic, ginger and spices, and sizzle for about 30 seconds (don't let the spices burn).
2. Add the tomato, wine, stock or coconut cream and chicken. Cover and simmer very gently for about 45-50 minutes until tender. Turn the pieces in the sauce occasionally so they cook evenly. Check the flavour and adjust if necessary. Transfer the curry to a warm serving dish and serve with basmati rice, coriander leaves, pappadums and sambals.
3. WINE-MATCHING SUGGESTIONS Chicken plays demure understudy to challenging layers of the "c" spices (watch cardamom's balmy power), oriental garlic and ginger, while turbo-charged chilli confounds. The choice of chicken stock or coconut milk determines the match. Jordan's Blanc Fume delivers a balanced medley of tropical fruit and woodspice without clashing spiky thatch if you select the stock option; coconut cream calls for corresponding power that we found in L'Avenir's Chardonnay 2000 - generous peach, mellow oak and general gravitas offer a foil. Even for the chilli

chicken, salt, onions, green chillies, garlic, green ginger, cassia, turmeric, ground cumin, ground coriander, ground cardamom, tomatoes, white wine, chicken

Taken from www.epicurious.com/recipes/member/views/cape-chicken-curry-1220598 (may not work)