Cape Malay-style braised chicken curry recipe
 A curry from South Africa that combines sweet and savoury flavours. Perfect for a cosy evening. 1 whole chicken on the bone, skin on, separated into 6–8 pieces 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head garlic, cut in half 2 tbsp coriander seeds 1 tbsp cumin seeds 1 cinnamon stick 3 cardamom pods, crushed 4 whole cloves 1–2 tsp sea salt 1 tbsp black peppercorns 1 whole chicken on the bone, skin on, separated into 6–8 pieces 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head garlic, cut in half 2 tbsp coriander seeds 1 tbsp cumin seeds 1 cinnamon stick 3 cardamom pods, crushed 4 whole cloves 1–2 tsp sea salt 1 tbsp black peppercorns 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 100g/3½oz apricot jam 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 100g/3½oz apricot jam 2 tbsp vegetable oil1 onion, diced4 garlic cloves, chopped1 tsp chopped fresh root ginger1 green pepper, seeds removed and diced2 beef tomatoes, chopped1 Maris Piper potato, peeled and diced 1 sweet potato, peeled and diced 1 tsp ground coriander 1 tsp ground cumin 2 tbsp curry powder 1 tsp ground turmeric 2 tsp ground fennel seeds1 green chilli, spilt150g/5½oz baby spinach salt and freshly ground black pepper 2 tbsp vegetable oil 1 onion, diced 4 garlic cloves, chopped 1 tsp chopped fresh root ginger 1 green pepper, seeds removed and diced 2 beef tomatoes, chopped 1 Maris Piper potato, peeled and diced 1 sweet potato, peeled and diced 1 tsp ground coriander 1 tsp ground cumin 2 tbsp curry powder 1 tsp ground turmeric 2 tsp ground fennel seeds 1 green chilli, spilt 150g/5½oz baby spinach salt and freshly ground black pepper 2 tbsp chopped fresh coriander freshly steamed basmati rice 2 tbsp chopped fresh coriander freshly steamed basmati rice Method To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken.To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice. To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken. To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken. To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice.