Fry the chicken to seal and golden and remove from the pan.
Heat the oil in the pan and add the blended ingredients. Fry for around 15 mins on a medium to high heat.
Add half of the chicken stock along with your cumin seeds, bay leaf and curry powder. Leave to simmer for 15 minutes to cook the spices.
Add the fried chicken along with the rest of the stock and simmer uncovered for 30/40 minutes, stirring occasionally until it reduces to a stew like consistency.
Recipe courtesy of @smokin_dans
