Ingredients

• large piece of ginger
• 3 or 4 cloves garlic
• 1 medium white onion (finely chopped)
• 1 medium red onion (sliced)
• 2 sticks celery (finely chopped)
• 1/2 tsp fenugreek seeds
• 1/2 tsp brown mustard seeds
• 1 carrot (half chopped finely, half roll-chopped)
• 2 fresh chili peppers (one deseeded & chopped, one whole)
• 2 or 3 tbsp curry powder (see Curry Powder)
• 2 chicken legs in 4 pieces
• 2 tbsp tomato puree
• 1 knorr chicken stock pot
• handful of broad beans

Method

1. blend the garlic, ginger, celery tops and a little water to make a paste
2. fry the onion and celery on a high heat
3. add the whole spices
4. add carrot
5. add peppers
6. cook until the onions start to brown
7. turn it down and add a splash of water to cool the pan
8. when the water burns off, add the curry powder and fry for a second
9. add the paste and fry for a few seconds
10. add the chicken legs
11. stir to get the chicken well coated in the spices and paste
12. add enough water to cover the chicken, tomato paste and stock pot
13. turn right down and simmer as low as possible for an hour or so or until the chicken is cooked and the sauce has reduced
14. for the last few minutes chuck in the handful of broad beans
15. serve with rice, mango chutney, and plain yoghurt