Ingredients

• 8 habanero peppers
• 4 garlic cloves
• 20 g ginger
• 2 tomatoes
• 1 red onion
• 50 g raisins
• 50 g oregano
• 4 tablespoons olive oil
• 16 chicken wings
• 10 g salt
• 100 ml yoghurt
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 2 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala

Instructions

1. 1. Mix the turmeric, paprika, coriander powder, cumin powder and garam masala in the yoghurt and then add the chicken into the marinade and keep for at least 1 hour.

2. 2. Make a paste out of the peri peri chilies, the garlic, the ginger, the tomatoes and the onion.

3. 3. Add the oil to a wok, add the paste and mix well.

4. 4. Cook at medium heat until the oil separates.

5. 5. Add the salt and oregano and mix well and let it cook further until the oil separates again.

6. 6. Add the chicken and any remaining marinade and continue cooking at medium heat.

7. 7. Once the mixture starts boiling, add the raisins and cook under low fire for about 20 minutes.

8. 8. Serve with boiled rice.

9. 9. Bless the chef.