1 flameproof casserole dish
1 chopping board
Peel and slice the onions and garlic. Thinly slice the chilli, cut the tomatoes into wedges, pick off the basil leaves.
Sauté the onions, garlic and chilli in olive oil in a flameproof casserole dish for 5 minutes.
Add the chicken and garam masala and brown for another 5 minutes. Pour in the white wine, then add the tomatoes and coconut milk and season with salt.
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