Step-by-Step Instructions

1. 1.Prepare the fire.

   Light the fire using an egg carton and wood.

2. 2.Prepare the aromatics.

   Slice 3 red onions. Peel and finely chop 3 tablespoons of fresh ginger. Crush and finely chop 12 garlic cloves. Finely chop 2-3 green chillies. Combine the chopped ginger, garlic, and chillies.

3. 3.Prepare the chicken.

   Cut 1 whole chicken into pieces suitable for curry.

4. 4.Brown the chicken.

   Place a seasoned potjie over the hot coals. Add oil and brown the chicken pieces until golden on all sides. Remove the browned chicken and set aside.

5. 5.Sauté the onions.

   Add the sliced red onions to the same potjie with residual oil. Sauté until they are soft and translucent, about 5-7 minutes.

6. 6.Add ginger, garlic, and chilli.

   Add the chopped ginger, garlic, and green chilli mixture to the pot and sauté for another 2-3 minutes until fragrant.

7. 7.Toast the spices.

   Add cumin seeds, fennel seeds, fine coriander seeds, hot curry powder, Kashmiri chilli powder, mild curry powder, fine cloves, chicken stock cube, and brown sugar to the pot. Fry the spices for a few seconds, stirring constantly, until aromatic.

8. 8.Add tomato puree and water.

   Pour in 2 cans of tomato puree and 500ml of water. Stir well to combine all ingredients. Add 1 more cup (approx. 250ml) of water.

9. 9.Cook the curry base.

   Bring the sauce to a simmer and add the browned chicken pieces back into the pot. Cook for about 30 to 40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. Reduce the sauce until it is nice and thick. Season with salt and pepper to taste.

10. 10.Prepare the French Béchamel sauce.

    In a separate pan over medium heat, melt 1/4 cup of butter. Add 1/2 tablespoon of dried thyme and 1/4 cup of flour. Whisk continuously to create a roux, cooking until it turns light golden, about 2-3 minutes. Season with salt and pepper. Gradually whisk in 2 cans of coconut cream until the sauce is smooth and thick, about 5-7 minutes.

11. 11.Combine sauces and serve.

    Pour the coconut béchamel sauce into the chicken curry. Stir lightly to combine. Remove the pot from the heat. Serve the curry hot with white rice, garnished with fresh red onion rings and spring onions.