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Durban Chicken Curry

Ingredients:

1 whole chicken, jointed and cut into about 12 pieces

2 small onion, sliced

4 green chillies, slit open and halved. Leave the seeds in for extra heat

3 large tomatoes, skinned and chopped, or use a tin of plum tomatoes

3 cinnamon sticks

1 bay leaf

1 tsp fennel seeds

4 curry leaves

1 dessertspoon of grated fresh ginger

2 cloves of garlic, crushed

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

4 cardomom pods

4 whole cloves

few shakes of cayenne pepper depending on how hot you like the curry

2 tablespoons rape seed oil

2 large potatoes, peeled and cubed

salt to taste

1 cup fresh coriander ( roughly chopped)

Heat the oil in a large, heavy based saucepan.

Add the onion and allow to brown then add the garlic and ginger. Stir.

Add all the spices (not the fresh coriander) then add the chicken pieces, turning well to coat in the spices and onion mix.

Add the tomatoes and the potatoes to the pan and then enough water to just cover the chicken.

Cover the pan with a lid and simmer gently for 30 minutes, until the chicken is tender and the potatoes soft.

Season with salt to your taste and then stir in the fresh coriander.