Cari Poulet

Method

Heat oil in a heavy-bottomed pot and temper the cumin seeds until fragrant. Add chopped onions and cook until golden, then stir in garlic, ginger and green chillies, cooking for 2 minutes until aromatic. Add curry powder, turmeric and coriander, stirring constantly for 1 minute to bloom the spices. Add the chicken pieces and coat thoroughly with the spice mixture, cooking for 3-4 minutes. Pour in the water and bring to a simmer, then add potatoes and cook for 15 minutes until they soften slightly. Stir in the diced tomatoes and coconut milk, season with salt, and simmer gently for 20-25 minutes until the chicken is cooked through and tender and the sauce has thickened. Serve hot with rice or with fried bread.