Ingredients

• 8 chicken pieces (skin on)
• 30 ml (2 Tbsp) sunflower oil
• salt
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, peeled and chopped
• 2 cloves garlic, crushed
• 15 ml (1 Tbsp) Pakco Masala Curry Powder Medium
• 5 ml (1 tsp) Hinds Pure Ground Ginger
• 5 ml (1 tsp) Hinds Turmeric
• 1 x 400g can Rhodes Quality Tomatoes Chopped and Peeled
• 250 ml (1 cup) prepared Bisto Gravy
• 250 ml (1 cup) water
• 2 generous handfuls fresh coriander, chopped

To serve: rice

Method

1. Heat the oil in a saucepan and brown the chicken pieces on all sides.
2. Do this in batches so that the pieces are evenly browned.
3. Reserve on one side.
4. In the same saucepan, fry the onions until softened.
5. Add the carrots and potatoes and stir to coat.
6. Add the garlic fry for a further 2 – 3 minutes.
7. Turn the heat to low and add the Pakco Masala Curry Powder Medium, Hinds Pure Ground Ginger, and the Hinds Turmeric to the pan and toss well.
8. Add the Rhodes Quality Whole Peeled Tomatoes, the prepared Bisto Gravy and the water.
9. Bring the sauce back to the boil and then simmer for 5 minutes.
10. Return the chicken to the sauce and cook over a gentle heat for about 35 minutes or until the chicken is cooked through.
11. Season to taste and stir in the chopped coriander.
12. Serve over rice.