Butter curry with a smoky flavour

Still one of my most delicious curry recipes, and you can make it in a jiffy. Deboned chicken thighs work best. The glowing coal with its buttery smoke at the end is a must.

SERVES 4-6

> wood or charcoal for braaiing

> 45 ml olive oil

> l onion, finely chopped

> 2 garlic cloves, finely chopped

> 30 ml roasted masala

> 30 ml whole cumin seeds

> 20 ml ground coriander

> 20 ml whole fennel seeds

> 400 ml tin coconut milk

> 400 g tin tomato purée

> 24 deboned chicken thighs

> salt and freshly ground black pepper

> 410 g tin butter beans, drained

> 1 handful of fresh coriander leaves, finely chopped

> 100 g (110 ml) butter, melted

> rice and plain yoghurt, to serve

Your coals should be medium-hot, but make a large fire so that you can add coals during the cooking process. Heat olive oil in a flat-bottomed cast-iron pot, about 15 cm above coals. Add onion and garlic and stir-fry for 2 minutes. Add spices, lower the heat and stir-fry for 5 minutes – add a bit of water if it seems like the spices might burn. Add coconut milk and tomato purée. Bring to the boil and place chicken in sauce. Season well with salt and pepper. Allow to simmer uncovered for 35-40 minutes or until chicken is done. Add butter beans and coriander and stir through. Shape a piece of tinfoil into a small bowl, just large enough for a hot coal. Place foil bowl on top of curry in the pot and pop a red-hot coal in the bowl. Pour melted butter over glowing coal and immediately cover pot with a lid. Allow to rest for 15 minutes with just a few coals below the pot. Uncover and discard the coal in its tinfoil bowl. Serve curry with rice and plain yoghurt.