Cape Malay chicken curry

Active: 40 minutes; Total: 1 hour; Serves: 6

Cinnamon sticks	2 sticks
Fennel seeds	2 teaspoons
Chicken, whole, cut into 10 bone-in pieces	3 ½ to 4 ½ pounds
Salt, kosher	1 tablespoons + ½ teaspoon +
Oil, grapeseed	2 tablespoons
Onions, yellow, cut into ½-inch-thick slices	2 medium
Jalapeños, halved lengthwise, seeded, thinly sliced	2 medium
Ginger, peeled, grated	2 tablespoons
Curry powder	2 tablespoons
Garlic, finely chopped	3 cloves
Tomatoes, diced, undrained	15 ounces
Water	1 cup
Mango chutney	¼ cup
Bay leaves, fresh or dried	2 leaves
Lime juice, fresh	1 ½ tablespoons
Mielie pap
Cilantro	Garnish

1. Heat the cinnamon sticks and fennel seeds in a small skillet over medium-low heat, stirring often, until lightly toasted and fragrant, 1 to 2 minutes. 
2. Transfer to a spice grinder; process until very finely ground, about 45 seconds; set aside. 
3. Sprinkle chicken pieces all over with 1-tablespoon salt. 
4. Heat oil in a large Dutch oven over medium-high heat. 
5. Working in two batches, cooking the chicken until browned on all sides, 8 to 12 minutes per batch; transfer to a plate. 
6. Reduce heat to medium. 
7. Add onions and ½-teaspoon salt; cook, stirring occasionally and scraping the bottom of the Dutch oven to loosen any browned bits, until onions are softened, 10 to 12 minutes. 
8. Stir in the jalapeños, ginger, curry powder, garlic, and ground cinnamon mixture. 
9. Cook, stirring often, until fragrant, about 2 minutes. 
10. Stir undrained tomatoes into curry mixture; cook, stirring occasionally, until liquid reduces and forms a thick paste, 3 to 4 minutes. 
11. Stir in water, chutney, bay leaves, and 2-teaspoons salt. 
12. Nestle chicken pieces into the mixture. 
13. Bring to a boil over medium heat. 
14. Reduce heat to low; cover and cook until a thermometer inserted in thickest portion of chicken thighs registered 165°F, 20 to 25 minutes. 
15. Stir the lime juice into the curry mixture; season with salt to taste. 
16. Ladle curry over mielie pap; garnish with cilantro. 

Recipe from Food&Wine Magazine, October 2020