Chicken Curry

Ingredients:
600grams Chicken thighs or 500grams chicken breast (cut into small pieces)
7 tbsp Olive oil
6 cloves Garlic
2 red onions
2 cans of diced tomatoes
½ Fresh basil
3 large potatoes
1 red capsicum
1 green capsicum
1 carrot
1 sweet potato
200g canned peas
Spices – turmeric, cumin, coriander, paprika, black pepper, chilli flakes, salt, sugar, Indian curry powder (mild), fresh ginger, dried bay leaves, cinnamon.
500 grams Basmati rice

Method:

Heat 4 tbsp oil in pot and cook onions and garlic till they are sautéed.
Add chicken and cook until pieces are a golden brown colour.
Add ½ tbsp turmeric, ? tbsp chilli flakes, 3½ tbsp mild Indian curry, ½ tbsp cummin, 7 bay leaves, ½ tbsp black pepper, ? tbsp salt, 1 tbsp paprika, ½ tbsp coriander, ½ tbsp grated fresh ginger and ½ cup chopped fresh basil.
Pour 3 tbsp oil into the mixture and add 2 cans of tomatoes with 3 cups of water.
Bring curry to boil and reduce to simmer.
Add the following spices: ½ tbsp paprika, ½ tbsp turmeric, ½ tbsp cummin, 1½ tbsp sugar, ½ tbsp mild Indian curry and ? tbsp cinnamon.
Cut 3 large potatoes into cubes and put into curry. Add sliced capsicum (red and green), diced carrot, ½ cubed sweet potato and 200grams of peas.
Allow the curry to continue to simmer and add spices to personal taste.
Cook for approximately 2 to 3 hours and serve with basmati rice.