Chicken Necks With Potatoes And Peas Curry is a dish that you are sure to find in most Indian homes within South Africa.
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Chicken Necks With Potatoes And Peas Curry is a dish that you are sure to find in most Indian homes within South Africa.
It is delicious & fairly simple to prepare. If you’re a lover of chicken then this curry will tantalize your taste buds.
Clean & rinse the chicken necks & place in a bowl.
Peel & chop onion & set aside.
Dice the tomatoes & set aside.
In a large pot, add in the oil.
When the oil is slightly hot, drop in the onions.
Allow the onions to simmer until translucent & then add in the cinnamon stick, bay leaf, curry leaves, jeera seeds & star aniseed.
Simmer for a minute & then add in your spices (garam masala, turmeric powder, jeera powder, chilli powder, curry powder, dhania powder) followed by the ginger & garlic paste.
Add water if necessary – I always used boiled water when cooking.
Allow the spices to simmer for 2-3 minutes, adding a little water if it tends to stick to the surface. Do not allow the spices to burn.
Thereafter, drop in the diced tomatoes.
Mix well, cover with a lid & allow the tomatoes to cook for about 10 minutes until their soft & form a gravy.
Add water if necessary.
When the tomatoes have cooked throughout, add in the chicken necks.
Mix well & add a bit water if needed. Cover & allow to cook making sure to check on it every now again so it does not burn.
In the mean time, peel & cut your potatoes in quarters or smaller.
Rinse potatoes & set in a bowl of water until ready to use.
After about 20 minutes, the chicken necks should be almost cooked, add in the potatoes (discard the water that it had been laying in) & peas.
Mix well & allow for the potatoes to cook. Try & cover them with the gravy so that they cook faster.
Add salt to taste.
When potatoes are cooked, the curry should have some gravy but not be too watery.
Garnish with fresh dhania (coriander).
Serve this Chicken Necks With Potatoes And Peas Curry with rice, pap, bread, puff pastry roti or plain roti & a side of salad or pickles.
Follow along with Denisiya's step-by-step video guide for Chicken Necks With Potatoes And Peas Curry.
Expert kitchen guidance and troubleshooting for making the best Chicken Necks With Potatoes And Peas Curry
Bone-in, skinless chicken pieces (such as thighs, drumsticks, and breasts with bone) yield the richest, most authentic flavor because the bones release gelatin into the gravy as it simmers.
Braise your onions with whole spices (cinnamon stick, star anise, curry leaves) until deep golden brown before adding the ginger, garlic, and masala. Allowing the spices to fry for 30 seconds in hot oil blooms the essential oils.
Yes, this curry freezes wonderfully for up to 3 months in an airtight container. Note: If freezing, omit or remove the potatoes as their texture changes when frozen. You can easily add fresh boiled potatoes when reheating!
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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