Ingredients:
1 Tbsp olive oil
8 Chicken pieces
1 Onion, sliced
½ Cup Natura White
1 Tbsp cumin seeds
1 Tbsp fennel seeds
2 Tbsp ginger & garlic paste
200ml Coconut milk

Green sauce ingredients:
50g Cashew nuts, soaked
30g Coriander
10g Mint
2 Chillies
1 Clove garlic
1 Sachet liquid chicken stock
200ml Coconut milk
Juice of a lime

Directions:
Place the cashew nuts in boiling water and allow to soak for 10 minutes. Drain and add to a blender together with the rest of the green sauce ingredients. Blitz until smooth, then set aside.

Season chicken pieces, then fry skin side down in olive oil until the skin is brown and crispy.

Remove the chicken and fry the onion for a minute before adding the wine. Cook for a minute or two to reduce, then add the cumin, fennel seeds, ginger & garlic paste. Cook for a minute then add the green sauce and the balance of the coconut milk.

Add the chicken to the sauce, cover and place in the oven at 180° C for 40 minutes.

Serve with Jasmine rice, fresh chillies, red onion, limes and cashews, and enjoy with a glass of Leopard’s Leap Natura White.