South African Cape Malay Chicken Curry

1 x finely chopped brown onion
1 x finely chopped beef tomato
2 x Tablespoons of finely grated Ginger
2 x Tablespoons or 2 large cloves finely chopped of Garlic
500g of Chicken Thighs (cubed)
500g of Chicken Legs (skin removed)
3-4 large Potato's peeled and chopped 3-4cm pieces
1 x litre of Chicken stock
3 x Bay leaves
2 x Cinnamon sticks
3 Tablespoons of South African Curry Spice (from SA shop/supplier)
2 x Tablespoons of Mrs Balls South African Hot Chutney (found at supermarkets different spice levels)
1-2 cups of rice.
Finely chopped coriander to garnish
1 x packet of Paratha's found in the freezer section of the supermarket or make your own.

Raita:

3 x Tablespoons of Plan yoghurt
1 x teaspoon of finely chopped tomato
1 x teaspoon of finely chopped cucumber
1 x teaspoon of finely chopped coriander.
1 x Teaspoon of cumin powder.

Curry:

1. Brown the onions and tomato's in a large pot until cooked.
2. Add garlic, ginger and curry spice and cook for about 1-2minutes until fragrant
3. Add chicken stock, bay leaves and cinnamons sticks and bring the boil, once boiled bring down to a simmer
4. Add chicken to the simmering liquid and simmer for about 20minutes
4. Add potato's and chutney, allow to simmer until both the chicken and potato's are cooked and the stock has become a thick consistency.

Rice:

1. Place Rice and water in a pot on high heat
2. Bring the water to boil
3. Once boiling reduce heat to low and place lid on until rice is cooked.

Raita:

Mix all ingredients in a bowl and serve cold with curry as a side condiment