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hah´s Chicken Curry

1 kilo chicken pieces
15 ml each oil and butter
2 sticks cinnamon
2 large onions, chopped
2 cloves garlic, crushed
2 bay leaves
1 knob root ginger, peeled and grated
10 ml curry powder
2 ml ground cumin
40 ml flour
500 ml hot seasoned chicken stock
2 tomatoes, chopped
5 ml honey
2 ml salt
10 ml lemon juice
100 ml sultanas
100 ml buttermilk, cream or sour cream
coriander leaves to garnish

Remove any fat from the chicken and cut breasts in half if large. Heat butter and oil, add cinnamon sticks and brown chicken on both sides. If necessary, do chicken in batches, but leave cinnamon sticks in frying pan. As chicken browns, transfer pieces to baking dish.

To pan dripping and cinnamon sticks and onions, garlic, bay leaves, root ginger, curry powder and cumin and toss together for a minute over low heat. Sprinkle in flour, stir to mix, then slowly stir in stock. Add tomatoes, honey, salt, lemon juice and sultanas. Bring to the boil, stirring, then pour over the chicken. Bake,covered, at 160 C for about 1 hour 30 minutes, by which time chicken should be tender and sauce nicely thickened. Remove cinnamon sticks and bay leaves. Wirl in buttermilk, cream or sour cream (do not stir) and return to low oven for 5 minutes to heat through without boiling. Garnish with a sprinkling of chopped coriander and serve with rice and little bowl of coconut, chutney, sliced bananas and toasted almonds.

Serves 4-6.

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