Method:

In a large casserole pan, heat a little olive oil over med / high heat. Add the chicken pieces, season with salt, pepper and garlic powder. Fry a couple of minutes a side until golden brown and crispy. Remove from pot and set aside.

Place cumin seeds, fennel seeds and cardamom pods in a small non-stick pan. Toast until fragrant then remove from heat.

Place the toasted seeds together with the onion, coriander, ginger, garlic, fennel and chillies in a food processor and blitz, adding a little olive oil to create a paste.

Use the same pan used to brown the chicken and add the curry paste and turmeric powder. Fry for a couple of minutes before adding the Romanita Tomatoes and sugar. Cook for 5 to 10 minutes before adding the Romanita Tomato Juice and chicken stock. Season with salt and pepper, cover and cook for 1 hour.

After 1 hour add the chicken and diced butternut to the Romanita curry sauce. Do not cover. Simmer uncovered for 45 minutes until butternut is soft and sauce has thickened.

Serve with coconut rice and crusty bread to soak up all of that Romanita curry sauce. Enjoy!

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