Sharrabi Makhon Chicken

Serves 4 in 1 Hour

A curry flavoured with white wine, packed with spice and made in the way it is in restaurants.

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The diced chicken (keep it chunky) can be marinaded in yoghurt mixed with curry powder.

Place peeled ginger and garlic with a little oil in a food processor and process to a paste. Alternatively finely chop to a purée then mash with oil in a bowl.

Mix the house masala. So to get 100g mix 2 tablespoons of each spice together thoroughly then weight out 100g.

To make the tomato paste mix together60g tomato purée with 20g garlic ginger paste then blend in 20ml water. Don't worry no need to be too exact.

Melt the ghee and sweat the onions with garlic & ginger paste. Stir in the House Massala mix well.

Pour in the wine, sprinkle with fenugreek, coriander. Blend in the tomato paste.

Mix well allow to boil up and then reduce heat to simmer and the sauce to reduce and thicken.

Add the cream.

Lastly add the cooked marinated chicken.

Serve making sure to drain off the excess oil. Decorate with a sprinkling of cream. Serve accompanied by a pilaff of basmati rice.

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