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–+ servings
durban chicken curry recipe

Durban Chicken Curry

Fazila Olla-Logday
Durban with it's rich influence on Indian culture is famous for traditional curries and a wide variety of sweet as well as spicy delicacies. If you like South African Indian cuisine this awesome Durban Chicken Curry is the perfect recipe to try! This is a real crowd pleaser especially on one of those chilly South African winter nights!
How to Make Chicken Curry
If this is your first time making Indian food don’t worry. This recipe is super easy and does not require a bunch of steps. All you will need is a few basic ingredients and about 30 minutes of time.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Indian, South African
Servings 4

Ingredients
  

  • 500 Gr Chicken Pieces
  • 4 Tbles Oil
  • 1 Cup Onion Chopped
  • 6 Fresh Curry Leaves
  • 2 Cardamom Pods
  • 3 Whole Cloves
  • 3 All Spice (Juniper Berries)
  • 2 Whole Stick Cinnamon
  • 1 Cup Tomatoes Chopped
  • 2 Tsps Ginger & Garlic Paste
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Turmeric
  • 1 Tsp Garam Masala
  • Salt To Taste
  • 2 Large Potatoes Cubed
  • 1-2 Cups Water
  • 1/4 Cup Fresh Coriander Chopped For Garnishing
  • 1/2 Tsp Garam Masala For Garnishing

Instructions
 

  • Heat oil in a heavy-based pot over medium-high heat.
  • Add onions and braise over medium heat until a light golden colour.
  • Add the curry leaves, cardamom, cloves, allspice and cinnamon fry for about 20 seconds.
  • Add ginger and garlic paste, spices and salt and stir through for about 20 seconds
  • Add the tomatoes with a bit of water and stir fry for a few minutes or until the tomato is soft and mushy.
  • Add chicken and turn to coat in spicy tomato gravy, for 10 minutes.
  • Lower the heat slightly and add a 1/2 cup of water and simmer gently for approx 10 mins.
  • Add the potatoes and another 1/2 cup of water and continue to simmer for another 10 mins or until the potatoes are completely soft.
  • If you prefer a thinner gravy add a little more water and adjust the salt.
  • Just before serving add half a teaspoon of garum masala and some chopped coriander.
  • Serve hot with rotis or rice and sambals.

Notes

 
Chicken on the bone works best for a delicious flavourful curry.
Keyword Chicken, Curry, Spices
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