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Durban Chicken Curry
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!
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.
