Butter chicken, my way...

So as the days get colder....and we head into winter, I thought what better way to ease into it than with my own version of Butter chicken. So grab a glass of wine (I usually enjoy a nice Rhiesling or of you feeling in a red mood, a Pinot Noir), head to the kitchen and get creative. The best part of this recipe is you can add your own spices and flavours and most of the time it works!

Serves 2-3 people

500g Chicken mini fillets from woolies

Olive oil

1 large onion, finely chopped

1 x square of garlic, chilli, ginger from woolies (or DIY if you can't find it)

1x tin tomato and onion mix

500ml chicken stock

1 tablespoon crushed cardamon seeds

1 teaspoon cinnamon

2 tablespoons curry powder (any will do- I usually use Pako)

2 teaspoons tumeric

1 tub of cream (you may only end up using half-depends on your taste)

Fresh coriander leaves for sprinkling

Tip: serve with Basmati rice and pappadoms

How To...

Chop chicken fillets into bite size pieces. In the olive oil,  fry the chopped onion, garlic (about a heaped teaspoon), ginger (also about a heaped teaspoon) and chilli (to your own taste) with one tablespoon of curry powder. Be careful not to burn so I would stick to a moderate heat.

Add the chicken fillets and 'stir fry' until they are cooked. Add the other tablespoon of curry powder, cinnamon, crushed cardamon seeds, and tumeric. Then add the tin of tomato mix and the chicken stock, put on the lid, turn the pot down low and go and pour yourself another glass of wine.

Over the next 25 min or so occasionally lift the lid and give it a stir to avoid it catching on the bottom. If you see that the liquid is running low add a half a cup of water. After about 25 minutes test the chicken to see if its tender enough. Then remove the lid and allow the curry to 'reduce' (liquid to cook off). During this time stir continuously so as not to burn the curry (you can turn the heat up for this part) Once you have a nice 'thickish' rich curry sauce add some or all of the cream (depending how mild or hot you like your curry) You are now ready to go... serve with basmati rice and garnish with coriander leaves and a pappadom.