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  • 2 whole chicken legs (skinned and boned)
  • 1/2 medium onion sliced
  • 1/2 tsp garlic, minced
  • 1 tin tomatoes
  • e.v.o. oil
  • maldon salt
  • 1/2 tsp cumin powder
  • 1 tsp macis
  • 1/2 tsp caraway seeds
  • 1 Tbsp  turmeric
  • 1 Tbsp  curry powder (of your choice, I like mine hot)
  • 1 star anise
  • 1 Tbsp chillies flakes
  • vegetable stock

Chop the chicken to bite sized cubes.

In a dutch-oven, brown the onion in the e.v.o. oil, add the garlic and the spices; lightly toast the spices.

Add the chicken, and brown for about 10 minutes, stirring constantly to avoid the spices to burn.

Add the tomatoes and a little vegetable stock (you’ll only need about 100ml). Season as needed and add chillies to taste.

Cover and leave to simmer for 1 hour, stirring from time to time.

Serve with plain rice, chopped celery, mixed nuts, chopped hard boiled eggs and chopped apple (add lemon juice to prevent browning), yoghurt.