Cape Malay Curry Picture: Dawie Verwey
Salt and milled pepper
8-12 pieces of free-range chicken
Vegetable oil
1 cinnamon stick
1 tbsp (15ml) coriander seeds
6 cardamom pods, bruised
1 Tbsp (15ml) fennel seeds
1 large onion, finely chopped
3 garlic cloves, finely chopped
4cm knob ginger, grated
1 tsp (5ml) turmeric
1 tbsp (15ml) garam masala
1 tsp (5ml) ground cumin
1 tsp (5ml) ground coriander
4 tomatoes, puréed
¼ cup (60ml) chutney
8 medium potatoes, peeled and
quartered
4 carrots, peeled and sliced
2 cups (500ml) water
1 cup (250ml) frozen peas
Salt and milled pepper
Fresh coriander, for serving
Steamed basmati rice, for serving

Season chicken. Heat oil in a saucepan and brown. 
Remove and set aside. 
Add a little more oil if needed, and fry whole spices until they stop spluttering. 
Add onion, garlic and ginger and fry until lightly browned. 
Add turmeric, garam masala and ground spices and fry for another minute.
Add tomatoes, chutney, potatoes, carrots and chicken to pan and mix until coated in spices.
Add water, cover and simmer until potatoes and chicken are cooked, about 45 minutes.
Stir through peas and season.
Allow to stand for about five minutes. 
Scatter over coriander and serve with rice. 
Serves four