Chicken curry

SERVES 6 PREPARATION: 5MIN COOKING: 40 MIN

5ml (1t) coriander seeds

10ml (2t) chilli flakes

10ml (2t) ground fennel

5ml (1t) cumin

5ml (1t) turmeric

6 cardamom pods

2,5ml (½t) cinnamon

15ml (1T) garam masala

45ml (3T) oil

1 onion, finely chopped

2 garlic cloves, finely chopped 2cm ginger, finely chopped 1 can (400g) tomato purée 1kg chicken pieces 375ml (1½c) water 5ml (1t) brown sugar salt and pepper rice, to serve

1 Crush all the spices together in a pestle and mortar.

2 Heat the oil in a pot over medium heat. Add the onion, garlic and ginger and fry gently for a few minutes. Add the spices and fry until fragrant.

3 Add the tomato purée and stir. Increase the heat so the mixture starts to bubble, then add the chicken pieces to the pot, coating them well.

4 Turn down the heat and pour in the water. Cover the pot and cook, at a slow simmer, for about 20 minutes. Sprinkle with the sugar and season with salt and pepper. Simmer for another 15 minutes, then serve with rice.