once the spices have been dry fried, crush in a pestle and mortar, and combine well with the plain flour.
Chop the chicken into 1 cm chunks and coat well in the flour and spice mixture.
Fry the chicken 4-5 pieces at a time, until brown. Put to one side. Take the rest of the flour and spice mixture and put into the frying pan to soak up excess oil (you should end up with a paste).
Into the casserole dish, place the chicken, flour paste, carrots and swede.
Cover with the chicken stock, stir it all together. Season.
Cover and in the oven at 180 for approx hour and a half.
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