Cape Malay chicken curry

SERVES 4 PREP AND COOK TIME 1 HOUR

2 tablespoons fennel seeds

1 tablespoon cumin seeds

2 tablespoons coriander seeds

1 teaspoon fenugreek seeds

4 cardamom pods

1 cinnamon stick, broken

1 tablespoon ground turmeric

3 cloves garlic, peeled

2 large (400g) onions, peeled, halved

5cm piece ginger, peeled, sliced

2 tablespoons extra virgin olive oil

4 (1.6kg) chicken Marylands, cut into thigh pieces and drumsticks

½ cup (100g) Turkish dried apricots

400g can crushed tomatoes

270ml can coconut milk

1 tablespoon brown sugar

2 teaspoons salt

1 In a large, heavy-based enamel casserole or saucepan over medium heat, toast the whole spices until they are just starting to smoke and are fragrant. Transfer to the bowl of a spice blender or mini food processor with the turmeric; blitz to a powder. Transfer to a bowl.

2 Place garlic, onion and ginger in the bowl of the food processor and process until fine.

3 Increase heat to medium-high in same pan; add oil and chicken pieces, skin-side down. Cook until browned all over. It does not need to be cooked through at this stage. Transfer to a bowl. Add the onion mixture and apricots; cook, stirring, until soft and fragrant. Add the spice blend and stir for 1 minute or until well combined. Return the chicken to the pan along with any juices that have accumulated in the bowl and 1 cup of water

4 Add the tomatoes, coconut milk, sugar and salt. Bring to the boil; simmer for 30 minutes or until the chicken is cooked through. Stir regularly to ensure the sauce does not catch and burn on the base of the pan. Season to taste.

5 Serve curry with steamed rice or roti. Suitable to freeze. Not suitable to microwave, except to reheat.