Zanzibar chicken recipe
 2 tbsp groundnut oil1 large chicken, jointed into 8 pieces, skin on2 onions, finely chopped3 garlic cloves, crushed 2 green chillies, chopped3 green or red tomatoes, finely chopped½ tsp ground turmeric½ tsp cumin seeds½ tsp coriander seeds4 green cardamom pods2 limes, juice only275ml/½ pint chicken stock2 x 400ml/14fl oz cans coconut milk1 bunch basilcooked basmati rice, to serve 2 tbsp groundnut oil 1 large chicken, jointed into 8 pieces, skin on 2 onions, finely chopped 3 garlic cloves, crushed 2 green chillies, chopped 3 green or red tomatoes, finely chopped ½ tsp ground turmeric ½ tsp cumin seeds ½ tsp coriander seeds 4 green cardamom pods 2 limes, juice only 275ml/½ pint chicken stock 2 x 400ml/14fl oz cans coconut milk 1 bunch basil cooked basmati rice, to serve Method Heat a deep-sided frying pan until hot and add the oil and then the chicken.Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate.Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes.Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine.Add the ground spices to the onion and tomato mixture. Add the lime juice.Add the chicken stock and coconut milk to the pan and bring to the boil.Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through.Place the remaining chilli and the basil into the pestle and mortar and grind to a paste.Add the chilli and basil paste to the chicken at the last minute and season to taste. Serve hot with basmati rice. Heat a deep-sided frying pan until hot and add the oil and then the chicken. Heat a deep-sided frying pan until hot and add the oil and then the chicken. Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate. Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate. Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes. Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes. Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine. Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine. Add the ground spices to the onion and tomato mixture. Add the lime juice. Add the ground spices to the onion and tomato mixture. Add the lime juice. Add the chicken stock and coconut milk to the pan and bring to the boil. Add the chicken stock and coconut milk to the pan and bring to the boil. Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through. Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through. Place the remaining chilli and the basil into the pestle and mortar and grind to a paste. Place the remaining chilli and the basil into the pestle and mortar and grind to a paste. Add the chilli and basil paste to the chicken at the last minute and season to taste. Add the chilli and basil paste to the chicken at the last minute and season to taste. Serve hot with basmati rice. Serve hot with basmati rice.