Cape Malay-style braised chicken curry

Ingredients

For the chicken

• 1 whole chicken on the bone, skin on, separated into 6–8 pieces
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 3 celery sticks, chopped
• 1 head garlic, cut in half
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 cinnamon stick
• 3 cardamom pods, crushed
• 4 whole cloves
• 1–2 tsp sea salt
• 1 tbsp black peppercorns

For the vinegar mixture

• 2 tbsp white wine vinegar
• 2 tbsp soft light brown sugar
• 100g/3½oz apricot jam

For the curry

• 2 tbsp vegetable oil
• 1 onion, diced
• 4 garlic cloves, chopped
• 1 tsp chopped fresh root ginger
• 1 green pepper, seeds removed and diced
• 2 beef tomatoes, chopped
• 1 Maris Piper potato, peeled and diced
• 1 sweet potato, peeled and diced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 2 tsp ground fennel seeds
• 1 green chilli, spilt
• 150g/5½oz baby spinach
• salt and freshly ground black pepper

To serve

• 2 tbsp chopped fresh coriander
• freshly steamed basmati rice