THIS CURRY WILL TASTE EVEN MORE DELICIOUS THE NEXT DAY, SO MAKE IT FOR THE FAMILY A DAY IN ADVANCE! ingredients 15 ml (1 Tbsp) finely chopped fresh ginger 15 cardamom pods, optional 5 ml (1 tsp) coriander seeds 5 ml (1 tsp) fennel seeds 8 ml (1½ tsp) ground cumin 5 ml (1 tsp) garam masala 1 ml (pinch) ground turmeric 45 ml (3 Tbsp) cooking oil 1 medium onion, finely chopped 1 can (410 g) chopped tomatoes 60 ml (¼ cup) Spur Durky Sauce 60 ml (¼ cup) Spur Peri Peri Sauce 3 ml (½ tsp) Spur Lemon & Peri Peri Spice 20 ml (4 tsp) brown sugar 2 ml (¼ tsp) S pur Classic Biltong Spice 800 g mixed chicken pieces Fresh coriander, to garnish Basmati rice, to serve Salt to taste Method Combine ginger, cardamom, coriander and fennel in a pestle and mortar. Grind or mash together. Add cumin, garam masala and turmeric and mix well. Heat oil in a large, heavy-based saucepan. Add onion and sauté until soft. Add ground spices and more oil if necessary. Fry for about 2 minutes. Add tomatoes, Spur Durky Sauce, Spur Peri-Peri Sauce, sugar, and Spur Lemon & Peri Peri Spice Spur Classic Biltong Spice. Simmer for about 5 minutes. Add chicken pieces and stir well. Reduce heat and simmer with lid on for about 20 minutes. Add the coriander and stir gently. Serve with basmati rice.