Daily Maverick published a culinary feature detailing the preparation of a chicken coconut curry that distinguishes itself through the use of fresh curry leaves and ground almonds. The column, written by Tony Jackman, clarifies the botanical and culinary differences between the curry cooking style, the edible leaves of the curry tree, and the ornamental curry plant. According to the publication, the leaves of the curry tree release aromas described as smoky citrus blended with bay and nuttiness, making them a distinct leaf spice.

The recipe centers on a thick sauce made from coconut cream, tomato paste, ginger, garlic, and spices. Jackman notes that the almonds are ground immediately before use to maintain their flavor. The fresh curry leaves are stirred into this core mixture before the chicken portions are added. The dish is then simmered gently until the meat becomes tender and the sauce deepens in color and flavor. An optional variation involves frying the curry leaves in coconut oil for one minute before adding the remaining ingredients. Fresh coriander leaves are chopped and stirred in just before serving to provide a contrasting taste profile.

The article also includes a detailed method for cooking basmati rice, which the author states has been used for over two0 years. This technique involves rinsing the grains four times and measuring water by holding a finger above the rice line. Once brought to a boil, the heat is turned off, and the pot is sealed with foil and a tight lid. The rice is left to cook for 30 minutes without any heat source underneath. Jackman advises that if the rice remains slightly wet after this period, a few seconds of heat can be applied, followed by a final resting time.

The final presentation involves molding the rice into ramekins and inverting it onto plates. The chicken curry is spooned alongside the rice and garnished with fresh curry leaf sprigs. The column concludes with a tip that leftover fresh curry leaves freeze well and can be added directly from the freezer to future curries. Readers are directed to follow the author on Instagram for more culinary content.