Seychelles Chicken Curry with Coconut Milk

Ingredients:

1 medium-sized chicken cut into small pieces

3 garlic cloves, crushed

2 tbsp Quatre Epices

1 tbsp saffron

2 tbsp curry powder

salt and black pepper to taste

200g potatoes, peeled and quartered

cinnamon leaves, roughly chopped

250ml coconut milk

2 tbsp oil

1 tsp crushed ginger

Cooking Instructions:

Boil the chicken in water spiced with quatre epices, salt and black pepper for 10 minutes. Remove the chicken from the water and place in a pan with 2 tbsp oil. Add the crushed spices, cinnamon leaves and curry powder and fry over low heat for 5 minutes. Add the coconut milk and potatoes and leave to simmer for 20 minutes. Cook for a further 20 minutes, until fairly dry. Adjust the seasonings and serve with rice.

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