Chicken & Butternut Squash

1 kg chicken legs, thighs (on the bone)

2 medium onions, cut finely

1 tsp chilli powder (heaped)

1 tsp turmeric powder (heaped)

1 tsp cumin powder (heaped)

2 large tomatoes, cut into small pieces

1 stick of cinamon

3 green cardamoms

6 cloves

5 ½ finger of ginger, crushed

6 cloves of garlic, crushed

3 green chillies, ripped length-wise (optional)

200 g butternut squash, cut into 1 inch cubes (optional)

200 g potatoes, peeled and halved (optional)

200 g cauliflower (optional)

3 tbsp vegetable oil

500 ml water

In a wok, heat 3 tbsp. of vegetable oil on a medium heat. Add the onions, garlic, ginger and green chillies and fry until golden brown.

Add the chilli powder, cumin and turmeric as well as the cinnamon, cloves and cardamoms, stir into the onions and leave to fry a couple of minutes.

Add the chicken and turn up the heat to sear the chicken until the skin is a light brown. Make sure you stir continuously to stop the food from burning.

When oil begins to come out of the chicken, add the tomatoes and cover for until the tomatoes have melted into the sauce.

TIP: If you leave the chicken to fry in its own juices (25-30 minutes), you'll have made a bhuna. I prefer to add 500ml of water at this point and simmer down for 30-45 minutes till I have a slightly saucier base into which I can add vegetables.

Add butternut squash or cauliflower after 25 minutes (be careful, butternut squash boils much faster than it roasts). Optionally, add the potatoes after 15 minutes and remove from heat when potatoes are fully done.

Serve with lemons, green chillies and white rice, or chapatis for scooping up that lovely gravy.

TIP: If you have added too much oil, leave the curry to cool allowing the oil to rise to the top. You can then remove the oil with a table spoon, top up with water and bring back to a boil before serving.

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Chicken & Butternut Squash