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