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A New Twist – Spier’s Cape Malay Chicken Curry Roulade

Spier shares the secret behind its contemporary Cape Malay chicken curry roulade.




South Africa’s well-known Cape Malay style of cooking incorporates Malaysian, Indonesian and East African influences and dates back to the 17th and 18th centuries. It is almost as old as Spier Wine Farm’s 300-year history of winemaking. Here, Spier shares the secret behind its contemporary Cape Malay chicken curry roulade. This new twist on both a traditional curry and a rolled, stuffed chicken breast can be prepared easily at home.

Enjoy this gently spicy meal with a glass of Spier 21 Gables Chenin Blanc, a wine that goes well with curry flavours.







Cape Malay Chicken Curry Roulade (serves 4)


30 ml vegetable oil

2 onions, finely chopped

4 cloves garlic, finely grated

4 medium-large whole chicken breasts and an extra 100 g chicken breast, diced

25 ml medium curry powder, divided into a 10 ml and 15ml serving

salt & pepper, to taste

15 ml tomato paste

2 large tomatoes, roughly chopped

1 large potato, peeled and diced

500 ml vegetable/chicken stock








1. Using a large cast iron pan or pot, cook onions with oil over a medium heat. Fry until translucent and then add the garlic and fry for a further minute. Remove from the heat before scooping half of the fried onion and garlic mixture into a blender. Toss in the diced chicken breast and add 10ml curry powder to the blender before seasoning to taste and blending to a paste. Remove and set aside.

2. Put back on heat the remaining half of the fried mixture and add the remaining 15 ml curry powder and tomato paste. Stir well. Incorporate the potato and chopped tomatoes with the stock and simmer until the potatoes are soft and tender (this should be around 15 minutes). Remove from the heat and carefully transfer to your blender - you can also use a stick blender in the pot. Blend to a smooth, thick sauce and add seasonings to taste.

3. Flatten the chicken breast using a cooking mallet or a rolling pin so that you can spread the stuffing over the flattened chicken pieces to roll into a log shape. Make sure to wrap each rolled breast tightly in cling wrap to hold its shape.

4. Poach in simmering water for approximately 12 to 15 minutes before setting aside to cool.

5. Remove the cling wrap from around the flattened chicken breast and brown on the outside briefly in a pan with butter. Slice each breast into 3 slices to reveal the stuffing inside. Serve with the curry sauce.

Finish off the meal with fluffy rice, pineapple and tomato salsa with a side serving of fruit chutney and a sprinkle of fresh coriander.


About the wine: Spier 21 Gables Chenin Blanc

Spier 21 Chenin Blanc refreshes your senses with the soft aromas of dried apricots and tropical fruit, leaving you with an oak and vanilla undertow on the nose. Tempt the tastebuds with a wine that has good acidity and rounded rich flavours of white flesh peaches, almond paste and creaminess.


For more info about the wine, visit