Cape Chicken Curry

• 1 large onion, sliced
• 2 tablespoons vegetable oil
• 3 cardamom pods
• 2 sticks cassia (you can use 1/2 tsp nutmeg instead)
• 1 large tomatoes, ripe, chopped
• 1 large roasting chicken, cut up
• 5 garlic cloves (use less if you don't care for garlic)
• 3/4 inch fresh gingerroot
• 1 green chili pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon masala (if you can't find this use 2 tsp mild curry powder)
• 1/2 teaspoon turmeric
• 1 sprig curry leaf (if you can't find this leave it out or use lemon or lime leaves, bruised to let flavour through)
• 4 tablespoons fresh coriander leaves, chopped for garnish (you can use parsley instead)
• salt

1. In a large saucepan fry the onion with cardamom pods cand cassia (nutmeg) until soft. Add tomato and simmer for 5 minutes. Add chicken and simmer for 10 minutes. Pound garlic, ginger and chili together(in a mortar and pestle) to form a paste. Add chicken together with cumin, coriander, masala and turmeric. Simmer over low heat for 15 minutes. Add curry(or lemon/lime leaves) and simmer a further 5 to 10 minutes. Garnish with coriander leaves(parsley) and serve over cooked rice.
2. Per Chef Zee - the liquid seems sparse. No reason why you can't add more tomato, and then also add a good pinch of sugar against possible acidity from the tomato.
3. Good luck and enjoy!

onion, vegetable oil, pods, cassia, tomatoes, roasting chicken, garlic, gingerroot, green chili pepper, ground cumin, ground coriander, masala, turmeric, curry, fresh coriander leaves, salt

Taken from www.food.com/recipe/cape-chicken-curry-174355 (may not work)