Lesa-Belle's Favourite Chicken Curry

Ingredients

1 1/2kg chicken with the skin removed and cut into eight pieces

1 1/2 onions chopped

4 potatoes peeled and halved

500ml (2C) boiling water

2 tomatoes coarsely grated or a 400g can of chopped tomatoes

5ml (1t) gharum masala

45ml (3T) chopped coriander leaves

Marinade

5ml (1t) pounded fresh ginger

5ml (1t) pounded fresh garlic

15ml (1T) lemon juice

7ml (1 1/2t) red masala

7ml (1 1/2t) turmeric

15ml (1T) salt

15ml (1T) sunflower oil

Vagaar

60ml (4T) sunflower oil

6 cloves

5 cardamom pods

3 cinnamon sticks, 50mm long

Wash chicken, skin and cut into eight pieces. Mix marinade ingredients and rub well over chicken and allow to marinate for at least three hours or better, overnight.

Heat oil in a large saucepan and add vagaar ingredients and brown for 10 seconds. Add onions and allow to turn light brown.

Add chicken and braise for about 10 minutes letting the vagaar species coat the chicken. Add potatoes and boiling water. Cover pot and cook over medium heat for 30 minutes. Add tomatoes and cook for a further 15 minutes.

When serving, sprinkle with gharum masala and garnish with chopped coriander leaves.