• 2 onions
• 4 garlic cloves
• 1 chilli
• 3 tomatoes
• 1 bunch basil
• 3 tablespoons olive oil
• 1 chicken, cut into 8 pieces
• 1 tablespoon garam masala
• 200 ml white wine
• 400 ml coconut milk
• Salt

1 flameproof casserole dish

1 chopping board

Preheat the oven to 160°C.

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.

Cook for 45 minutes over low heat, adding the basil leaves 5 minutes before serving. Serve with rice.