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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!
To serve:
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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