- 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.
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.