Ingredients

500 g chicken pieces (drumsticks and thighs)
30 ml oil
1 onion (chopped)
20 ml mild curry powder
5 ml turmeric
5 ml finely chopped coriander
5 ml ground cumin
1 cinnamon stick
2 whole cardamom seeds
2 whole cloves
250 ml raw rice
750 ml lukewarm chicken stock
3 potatoes (peeled and cubed)
Salt and freshly ground black pepper

Method

• Remove excess skin and fat from the chicken.
• Brown the chicken, skin side down, in a little heated oil in a warm cast-iron pot until golden brown.
• Remove and set aside.
• Heat the rest of the oil in the pot and sauté the onion until soft.
• Add the spices and sauté for another minute.
• Add the rice and stir.
• Add the stock and chicken and bring to the boil.
• Cover and simmer over a low heat for 20 minutes, then add the potatoes.
• Cover and simmer until soft and most of the liquid has been absorbed.
• Stir occasionally to prevent burning.
• Add a little water if necessary and season to taste.

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