• Joint a whole free range chicken (into 6/8 portions), wash and pat dry.
• season some flour with sea salt, fresh ground pepper and a pinch of garam masala
• chop up 2 or 3 large onions and soften in butter. ( you can add a little dash of oil to stop the butter burning, but your heat should not be above medium anyway)
• once onions are translucent add 3 finely chopped garlic cloves and soften for 5 minutes.

ADD

• 3 teaspoons mustard seeds
• 3 teaspoons cumin seeds
• 3 teaspoons coriander seeds

and fry for a few minutes

ADD

• 3 teaspoons turmeric
• 3 teaspoons curry powder
• 3 teaspoons garam masala

fry for a few minutes (this releases their full flavour potential rather than just boiling them)

• Empty the onions into a bowl and reserve
• roll the chicken pieces in the seasoned flour and brown in the pan
• Return the onions to the pan and

ADD

• 2 or 3 tins of whole plum tomatoes
• 1Tablespoon of brown sugar
• 2 teaspoonsof fresh grated ginger
• a bay leaf
• 3 cardamom pods (lightly crushed)

Simmer slowly and when it is half way through add chunks of potatoe. Bring to the boil and then simmer until done.

Serve with steamed Basmati rice, fruit chutney, poppadums, and a cucumber, cumin and youghurt raita

Thank you for trying my Vanielje Kitchen Recipe. I hope it fed you body and soul

Tags: Cape chicken curry, chicken, chicken curry, cooking, curry, recipe, spices

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