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Durban Chicken Curry
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This Durban chicken curry is a dish of chicken thighs and drums simmered in a spicy tomato gravy. Like many South African-Indian dishes this curry is cooked with the meat on the bone which adds loads of extra flavour to the sauce!
Ingredients
Method
Ingredients
- 2 tbsp butter
- 2 tbsp neutral oil
- 2 tsp Bart hot curry powder
- 1 tsp Bart garam masala
- 1 tbsp Bart ground coriander
- 1 tbsp Bart ground cumin
- 1 tsp Bart cumin seeds
- 1 tsp Bart hot chilli powder
- 2 Bart cinnamon sticks
- 1 brown onion, finely chopped
- 2 tsp Bart ginger paste
- 1 tbsp Bart garlic paste
- 1 tbsp tomato puree
- 1 kg chicken thighs and drumsticks, skin on and bone in
- 400g tinned tomatoes
- 2 medium potatoes, diced into 1cm cubes
- 2 Bart curry leaves
To serve:
- Steamed basmati rice
- Chilli sambal
- Fresh coriander
Method
1. In a large heavy-bottomed pan heat the butter and vegetable oil over a medium heat. Add the curry powder, garam masala, ground coriander, cumin, cumin seeds, chilli powder, and cinnamon sticks. Stir for 1 minute until fragrant.
2. Add the onions, garlic paste, ginger paste, and tomato puree and fry until the onions have softened, 3-4 minutes.
3. Turn up the heat and add the chicken. Fry until the chicken is browned all over, flipping it until cooked on all sides. If necessary, add a splash of water to stop the spices scorching.
4. Add the tinned tomatoes and 1/3 cup of water and stir well. Stir through the potatoes and curry leaves. Season to taste with salt and pepper.
5. Simmer for 30 minutes, uncovered. Add splashes of water if the curry dries out, stir occasionally.
6. Serve with steamed basmati. Sprinkle over some fresh coriander leaves and drizzle over a little chilli sambal.
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