Vanie’s slow-cooked chicken curry Using a curry powder blend like in this recipe instead of a fiery-hot Durban masala will produce a paler sauce and cut down on the bite. Vanie mostly reverts to the masala. The addition of mint at the end gives the dish a unique taste and cooking it at a low temperature for a long time ensures a fall-off-the-bone curry. Serves four. 8 chicken thighs 80ml plain yoghurt 45ml juice of finely grated ginger 3 cloves garlic, crushed 8 curry leaves (optional) 30ml masala or curry powder (hot) 5ml turmeric 15ml oil 50g butter 5ml cumin seeds 5ml coriander seeds 5ml black mustard seeds 2 bay leaves 2 star anise 1 cinnamon stick 1 black cardamom, crushed 2 onions, thinly sliced 2 chillies, thinly sliced 2 tomatoes, diced Salt 2 potatoes, peeled and diced 250ml boiling water 1 handful fresh coriander, roughly chopped 1 handful fresh mint, roughly chopped 10ml garam masala To serve Rice or roti 1. Preheat the oven to 160°C. 2. Place the chicken pieces, yoghurt...

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