6. DRY CHICKEN CURRY (Serves 4)

Ingredients

5 pieces - 500g	chicken portions
2 large	potatoes
2 large	onions
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 remove them altogether), or use boneless chicken. Peel and dice the potatoes into medium to small sized cubes. Coarsely slice the onions. Spring onions can also be used.

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 (covered) until tender. Add all the spices except the garam masala. Fry for a few minutes adding more oil if sticking. Keep covered as often as possible as the water from the onions will be needed to cook the chicken.

Add the chicken and fry for a few minutes.

Turn the heat down to LOW, add potatoes and cook for 10 to 15 minutes till the chicken and potatoes are cooked. Sprinkle water if it is sticking to the bottom of the pot.

Lastly add the garam masala and mix. Serve this Dry Chicken Curry with roti or use as a chaser when having a few drinks.