This week we’re heading back to South Africa to look at another great South African curry from the wonderful city of Durban, it's the Durban Chicken Curry. Like its sister dish, the Durban Mutton curry,
• HOW TO MAKE DURBAN MUTTON CURRY this uses a rich, deep flavoured masala sauce, made with a unique blend of spices and the classic super soaker potatoes. We’re using chicken thighs for this recipe, not only does meat on the bone have that extra level of flavour, its texture also provides the perfect way to soak up all that delicious sauce during the slow cook.
You can use this chicken curry as the filling for our Bunny Chow recipe
• Bunny Chow to make chicken bunny chow or just as a really easy one pan chicken curry recipe.
Let’s dig in!
How To Make Durban Chicken Curry
Serves 4
For the Chicken Curry
1 kg chicken thighs
100ml vegetable oil
1 large onion, sliced
Salt
1 tbs ginger & garlic paste
1 stems of curry leaves
2 cinnamon sticks
2 bay leaves
2 star aniseed
2 black cardamom
2 tsp ground coriander
1 tsp fennel seeds
1 tsp ground cumin
½ tsp turmeric
1 tsp garam masala
3 tbs masala mix ( 2 tsp, cumin powder, 2 tsp coriander powder, 1 tsp turmeric powder, 3tsp chilli powder, 1 tsp paprika, ½ tsp cardamom powder)
200ml water
300g blended tomatoes/passata
2 large potatoes, peeled and cut into large cubes
Coriander leaves to garnish
To Make South African Durban Chicken Curry
STEP 1
Using a large lidded frying pan/skillet heat the oil over a medium heat and pop in the cinnamon, bay leaf, star anise and black cardamom and cook to scent the oil for approximately 30 seconds.
STEP 2
Now add the onions and cook until deeply brown, usually 6- 8 minutes and drop in a pinch of salt then add the curry leaves and ginger and garlic paste and fry for a minute.
STEP 3
Pop in the chicken together with the ‘masala mix’ along with the cumin, coriander, garam masala, fennel seeds and turmeric and mix thoroughly. Turn the heat to low and cook for 10 minutes, add some water at this stage to stop the spices from sticking.
STEP 4
Next up, add the blended tomatoes, the rest of the water and potatoes. Cover and cook for another 30-45 minutes, periodically checking to see if the chicken and potatoes are cooked through.
STEP 5
The chicken curry should now be ready to devour, flutter with some fresh coriander leaf. Serve with rice or chapatties and tuck in!
