Full Recipe in Details
1 onion finely chopped
3 tablespoons of @riovistaolives EVO oil
1-inch piece of ginger peeled and finely chopped
3 cloves garlic peeled and finely chopped
750gms of chicken wings
3 heaped tablespoons of Pataks Butter chicken paste
2 cups of Perfection Fresh Mix-A-Mato® Tomatoes
½ cup coconut yoghurt
1 cup fresh coriander leaves
1 cup fresh mint leaves
Heat a medium-sized pan over moderate heat, brown the chicken wings in a couple of batches till evenly coloured and golden, remove from pan and set aside.
Add onion to the pan and sweat for a few minutes till soft and translucent.
Add in the ginger and garlic, cooking for a further minutes before adding in the Pataks Butter Chicken paste to sizzle for a few moments to release all the goodness.
Add in the yoghurt along with a cup of water, return the wings to the sauce, cover with a lid and lower the heat to a medium low temperature, continue cooking for a further 15 minutes
Remove from heat and allow to rest for 10 minutes before serving
Top with fresh coriander and mint before serving