Coq Au Tam

When Julius Caesar’s chef prepared Coq Au Vin it was a sign of gastronomic and military superiority, a millennia later Urban Rajah presents Coq Au Tam. It’s a delicious creole blend of high kicking Tamil flavours, vinegar, chilli and curry leaves whilst red wine and brandy do their tender work on the chicken, remixing the French classic. Rich crimson and velvety…Coq Au Tam is the foodie definition of joie de vivre.

Feeds up to 6

Marinade

1kg chicken thigh fillets diced
2 tbs ginger garlic paste
2 tsp chilli powder
1 tbs coriander powder
1 tsp cinnamon powder
¼ tsp clove powder
1 tsp black pepper
300ml red wine
2 tbs brandy
2 tsp wine vinegar
1 tsp salt

Coq Au Tam Sauce

3 tbs vegetable oil
120g white onion, finely chopped
1 tbs dried curry leaves
400g chopped tomatoes (1 tin)
120ml water
1 tsp sugar

As featured in

CURRY
MEMOIRS

***How To Make* *Coq Au Tam***

Thoroughly mix all the marinade ingredients together and leave to marinade for at least 2 hours or overnight.
In a pot, heat the oil over a medium temperature and fry the onions until golden. Then add the curry leaves and cook for approximately 8 minutes until fragrant.
Now add the chicken and marinade to the pot, cover and cook for 15 minutes, stirring occasionally.
Pour in the tomatoes and add the sugar, stir well, cover and cook for 25 minutes, stirring every now and then until the sauce thickens but the chicken still remains tender.
Serve with a salad and a hunk of French baguette.

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Coq Au Tam

When Julius Caesar’s chef prepared Coq Au Vin it was a sign of gastronomic and military superiority, a millennia later Urban Rajah presents Coq Au Tam. It’s a delicious creole blend of high kicking Tamil flavours, vinegar, chilli and curry leaves whilst red wine and brandy do their tender work on the chicken, remixing the French classic. Rich crimson and velvety…Coq Au Tam is the foodie definition of joie de vivre.

Feeds up to 6

Marinade