One-pot wonder chicken INGREDIENTS100g cornflour, seasoned with salt and pepper8 chicken thighs100g ghee (clarified butter)1 onion, finely diced2 garlic cloves, finely diced4cm fresh root ginger, peeled and finely diced2 stalks lemon grass, bruised15ml (1 tbsp) curry powder5ml (1 tsp) garam masala5ml (1 tsp) ground cinnamon5ml (1 tsp) ground turmeric500g new potatoes, halved1 x 400g can chopped tomatoes200ml coconut milk250ml (1 cup) chicken stock2 bunches bok choi, cut into quartersZest and juice of 1 limeSalt and pepper, to tasteHandful fresh basil, chopped, to serve1 red chilli, sliced, to serve2 spring onions, sliced, to serveMETHODPlace the seasoned cornflour in a large, sealable plastic bag with the chicken pieces and shake to coat well. (The cornflour will make the skin crispy and it thickens the sauce at the end of cooking.) Melt the ghee in a large casserole pan over medium heat and fry the chicken pieces on all sides until golden brown. Remove with a slotted spoon.Fry onions, garlic and ginger in the same pan until soft. Add lemon grass, curry powder, garam masala, cinnamon and turmeric and cook for 2-3 minutes or until fragrant.Return the chicken to the pan with the potatoes, tomatoes, coconut milk and chicken stock. Cover and simmer over low heat for about 45 minutes, until potatoes and chicken are cooked through.Remove lemon grass and stir in bok choi and lime zest and juice. Season to taste. The sauce should have the consistency of a broth. Add a little more stock to thin it down if required. Serve with rice, pap, noodles or couscous, topped with basil, chilli and spring onions. - Serves 4..