Butter Chicken Curry

Serves 6-8

Ingredients

1 kg Chicken breast fillets, cut into bite-sized pieces

250 ml Plain Yoghurt

30 ml lemon juice

45 ml oil

2 onions, finely chopped

30 ml minced garlic

15 ml minced ginger

45 ml garam masala

10 ml ground cumin

30 ml paprika

15 ml turmeric

10 ml red chilli powder

Salt to taste

2 whole chillies, optional

250 ml coconut cream

1 bunch fresh coriander, chopped

Method

Place the chicken, yoghurt and lemon juice in a bowl and marinate for a few hours.

Heat the oil in a large pot on medium heat and fry the onions until golden brown. Add 250ml warm water and cook the onions until all water has cooked away.

Next, add the garlic and ginger, spices, tomato paste, salt and chillies and cook for 10 minutes, adding a dash of water to prevent burning and also stirring when necessary.

Add the chicken and yoghurt marinade and cook on medium to high heat, stirring occasionally. Do not add water to the curry.

After 8-10 minutes, add the coconut cream and the chopped coriander. Cook for five minutes. Stir once and switch off the heat.

Serve with white basmati rice or roti.

Choose a refreshing white wine like the Leopard's Leap Chenin Blanc to counter the opulent flavours or the more serious Culinaria Chenin Blanc for perfect harmony.