Set a frying pan over medium heat, add oil then butter.

Season chicken with salt, black pepper and secret spice.

Brown the chicken in the oil, transfer to a large pot.

In the same frying pan, saute the onions, tomatoes, curry powder, thyme and chilli for about 6 minutes

Pour in chicken stock and water and bring to a boil. 

Check for seasoning and adjust if necessary.

Transfer the sauce into the pot containing the chicken and simmer, covered, for 45minutes. Add the potatoes and cook for a further 20 minutes.

Serve with rice or enjoy on its own.