Close to the CBD, with secure free parking at Cape Town’s Best Address, The Table Bay’s Lounge is warm and welcome retreat. A lofty, open-trussed ceiling room, guests can sink into deeply comfortable sofas and chairs to take in the views of the harbour and Table Mountain through the dramatic high-arched window. A few steps down from the foyer, The Lounge has a maritime theme, the artworks depicting sailing ships under full sail. It is there that The Table Bay’s famous High Tea is served in the later afternoon, and where guests can enjoy light meals such as salads, burgers and curries. The Lounge is open from 11h00 to 22h30 daily.
Soul warming curries are synonymous with winter. With the days getting shorter and cooler, calling for heartier, comfort food, The Table Bay presents new dishes that are inspired by the season. Throughout the month of May, Executive Chef Keshan Rambarun’s winter warming Wild Garlic Chicken Korma will feature on the menu in the hotel’s Lounge.
“Our Wild Garlic Chicken Korma has some heat to it but is well balanced with the coconut milk and the fresh flavours of ginger and coriander adding a delightful twist,” he says.
Keshan believes some things are just too good not to share, his Wild Garlic Chicken Korma being one of them. He encourages guests to taste The Table Bay at home by trying out his recipe.
“As curries go, this one is quite easy and fuss free to prepare in less than 40 minutes,” he says.
Wild Garlic Chicken Korma
50ml olive oil
100g chopped onions
10g wild garlic leaves
20g fresh, chopped ginger
2 cardamom pods
2 star aniseeds
1 cinnamon stick
20g mixed curry powder
200g chicken breasts, cut into cubes
200ml chicken stock
100ml coconut milk
100g large potatoes, peeled and cubed
30g fresh coriander
5g cumin seeds
2 cups of just-cooked basmati rice
Salt to taste
In a thick based saucepan, heat the olive oil and cook onions, wild garlic leaves, ginger, cardamom, star aniseeds, cinnamon stick and mixed curry powder. Cook until fragrant.
Add cubed chicken breasts and cook for 5 minutes.
Stir the chick stock and coconut milk into the dish, bring to the boil and cook for about 1 minute.
Add saffron and potatoes and cook for 10 minutes until potatoes are soft. Season with salt and add the coriander.
Serve with the cumin rice, coriander raita, tomato and onion sambals, and poppadums.
In a small pot, melt the butter and add the cumin seeds. Slowly fry the cumin seeds until the butter is melted and fragrant. Add cooked basmati rice, cover and steam the rice until it is warm and fluffy. Season to taste with salt.
Watch the video here: Wild Garlic Chicken Korma video
Booking is essential on TableBayDining@suninternational.com or 021 406 5988.
Visit The Table Bay website for more details on The Table Bay
Information from The Mail Room PR