3. CHICKEN CURRY (Serves 4)

My favourite curry. I mainly use boneless breast fillets but you can use any type.

Ingredients

5 pieces (or 500g)	chicken portions
2 large	potatoes
1 large	onion
250 grams	peas or mixed vegies
¼ teaspoon	cinnamon	cardamom	cloves
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric	chicken stock
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
¼ cup	soy sauce	oil

Method

Bone chicken and dice into small pieces. Chop chicken bones into small pieces, or use boneless chicken pieces. Peel and dice the potatoes into medium sized cubes. Coarsely slice the onion.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

Add the onions and sauté until tender. Lower the heat and add all the spices except the garam masala. Fry for a few minutes. Mix in the soy sauce.

Add the chicken and chicken bones and fry for a few minutes.

Add all the potatoes and cover with water. Bring to boil and then simmer for approximately 15 minutes.

Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked.

Lastly add the garam masala, mix and leave for a few minutes before serving. Serve this Chicken Curry with rice or roti.

To make this Chicken Curry creamer add 2 tablespoons of un-sweetened plain yogurt when adding the spices.