Curried chicken neck

Serves 6

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• 30 g butter
• 30 ml (2 tbsp.) olive oil
• 1 kg chicken necks
• salt and pepper
• 30 ml (2 tbsp.) plain flour
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 cm piece ginger, finely chopped
• 1 red chili, finely chopped
• 30 ml (2 tbsp.) coriander, finely minced
• 15 ml (1 tablespoon) cumin seeds, ground fine
• 15 ml (1 tablespoon) paprika
• 15 ml (1 tablespoon) garam masala
• 30 ml (2 tablespoons) fenugreek
• 2 x 400 g whole peeled tomatoes
• 1 x 400 g coconut cream
• handful of cilantro, chopped

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1 Heat half the butter and oil in a large saucepan over medium heat.

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2 Season the chicken necks with salt and pepper. Cover with flour and shake off the excess flour.

3 Fry the chicken in batches until golden brown. Remove and set aside. Fry the onion, garlic, ginger and chilli for 5-7 minutes or until golden brown in the remaining butter and oil.

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4 Add the coriander, cumin, paprika, garam masala and fenugreek and cook for another 2 minutes.

5 Add the chicken necks and tomatoes and season with salt and pepper.

6 Simmer for 20 minutes over low heat, or until the sauce thickens.

7 Add the coconut cream and cook for another 5 minutes.

8 Serve with fresh coriander and coconut shaves.