Cape Malay Chicken Curry | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• Kosher salt and ground black pepper
• 1 teaspoon turmeric
• 2 pounds boneless skinless chicken thighs, trimmed and patted dry
• 2 tablespoons grapeseed or other neutral oil
• 2 medium yellow onions, chopped
• 1 4-ounce chunk fresh ginger, peeled and cut into 5 pieces
• 4 garlic cloves, minced
• 2 serrano chilies, stemmed and halved lengthwise
• 2 cups low-sodium chicken broth or water
• 1 pint grape or cherry tomatoes
• 2 cinnamon sticks
• 2 bay leaves
• 1 pound Yukon Gold potatoes, cut into 1-inch cubes
• 2 tablespoons lemon juice (1 lemon), plus lemon wedges, to serve
• 1/2 cup loosely packed fresh mint leaves, torn
• Cooked basmati or jasmine rice, to serve