8 pieces chicken, legs and thighs or breasts
1 onion, finely chopped
4 medium potatoes, cubed
2 garlic cloves, crushed
5ml fresh ginger, grated
30ml curry powder
20ml ground cumin
20ml ground coriander
10ml turmeric
5ml ground cinnamon
30ml garam masala
2 bay leaves
1 tin All Gold chopped tomatoes
500ml chicken stock
60ml Mrs Ball's Extra Hot Chutney
1½ cups basmati rice, cooked
Salt and freshly ground black pepper
Directions:
Heat a little oil in a large pot. Add the chicken pieces and cook until golden brown. Remove from the pan and set aside.
Sauté the onions and potatoes in the same pan until soft and golden. Add the garlic and ginger. Sauté for 2 minutes before adding the spices. Allow to cook for another minute until the spices become fragrant.
Add the chicken to the pot again. Carefully stir to coat the meat in spices. Add the tomatoes, chutney and chicken stock.
Lower the heat and allow to simmer for 30-45 minutes, or until the chicken is cooked through.
Add the cooked rice and stir well to mix. Season to taste with salt and pepper. If desired, add a little more chutney.
