INGREDIENTS
2 tablespoons coconut oil
2 onions chopped
1 teaspoon chopped garlic
1 teaspoon of fine ginger
2 teaspoons mustard seeds
5 flower star anise
2 cinnamon sticks
2 teaspoons of fine coriander
1 teaspoon cumin
6 cardamom pods
3 tablespoons mixed masala powder
4 large chopped tomatoes
4 potatoes cut into quarters
1kg chicken pieces without skin
3 cups of water
Method
Place your pot on the stove and heat.
Add your 2 table spoons of Coconut Oil, and your selection of spices (cardamom, mustard seeds, cumin seeds, star anise and cinnamon sticks).
Keep the pot on a medium to high heat until the aroma of your spices “pops up” from the pan.
Next, add your chopped onions and fry until light brown.
Add your onions and spices to the chopped tomatoes.
Next add in your fine spices (the 3 tables spoons of masala powder and the find coriander) then add your chicken pieces as well as 3 cups of water.
Cover your pot with a lid for 15 minutes and add your potato quarters.
Boil on a slow heat for 30 minutes and add salt to taste.
Serve with a selection of basmati rice, rotis and yoghurt.
If you want to add to your dish you can include a side of chopped tomato, onion and cucumber relish with the curry.