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 [...]

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When you grow up with stories of Dutch East India Spice routes and more than a little Malay kitchen influence, there is no way you can get away with not mixing your own spices. My mother used to get hers from a Durban spice merchant who bought direct from India. Her curries would be rich [...]

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