Very first recipe post

Fathima and Ayesha’s
Durban chicken curry
2 potatoes, peeled and quartered; one-and-a-half onions, sliced; 4 green chillies, slit open down the centre or halved; 2 tomatoes, peeled and chopped; 6 chicken thighs or drumsticks, skinned; 3 cinnamon sticks; 1 bay leaf; 1 tsp fennel seeds; 3 curry leaves; 1 heaped tsp of ginger-garlic mix; 1 tsp tumeric; 3 tsp mixed masala powder; half tsp egg-yellow colouring; 150ml sunflower oil; salt to taste; handful of fresh coriander.

Heat the oil in a pot until it's hot, throw in the onion and allow it to brown. Add the cinnamon sticks, fennel seeds and bay leaf. Fry for a few seconds, then turn down the heat a little and add the tomatoes, chillis, curry leaves, turmeric, masala powder and ginger-garlic mix. Add potatoes, egg-yellow colouring and some water and salt to taste. Allow to cook for five minutes. Add the chicken and put a lid on the pot for about 20 minutes, checking occasionally. When the potatoes are done, chop a healthy handful of coriander, sprinkle over the top, cover the pot and allow to stand for five minutes. Your curry is ready. Serve with basmati rice and salad or sambals.