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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
- 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.
- Add the onions, garlic paste, ginger paste, and tomato puree and fry until the onions have softened, 3-4 minutes.
- 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.
- 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.
- Simmer for 30 minutes, uncovered. Add splashes of water if the curry dries out, stir occasionally.
- Serve with steamed basmati. Sprinkle over some fresh coriander leaves and drizzle over a little chilli sambal.
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