DURBAN CHICKEN CURRY
This Indian Recipe Serves 4-5
Durban Chicken Curry is by far the best curry you will ever find in South Africa or at least that’s what I personally consider.
Chicken Curry is one of Durban’s prime luxurious pleasures. Dissimilar to milder East Indian chicken dishes – the Durban Chicken Curry does not contain sugar, fruit, coconut milk or cream. This popular meal isn’t for the faint-hearted as it is pungent yet so satisfying that your taste-buds will crave more.
Do notice – this palatal satisfaction might be trailed by a runny nose & watery eyes – a sensorial spate regularly connoting a recognized Durban Chicken Curry!
Durban Chicken Curry Ingredients:
- 1 whole chicken or a tray of chicken pieces (make sure it includes the bones as you do not want fillets for this curry)
- salt to taste
- 1 onion
- 1 ½ tomatoes
- 2 potatoes
- 1 cinnamon stick
- 1 star aniseed
- 2 bay leaves
- 2-3 tablespoons vegetable oil
- 1 teaspoon red chili flakes
- 2-3 green chilies
- ½ teaspoon cardamom (elachi) powder
- 1 teaspoon garam masala
- 1 teaspoon coriander (dhania) powder
- ½ teaspoon cumin (jeera) powder
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
- few sprigs thyme
- ½ teaspoon cumin (jeera) seeds
- ¼ teaspoon fennel (soomph) seeds
- ¼ cup freshly chopped coriander (dhania)
- 3 tablespoons chili powder or masala
- 1 tablespoon ginger & garlic paste
- freshly chopped coriander (dhania) for garnishing
- Cut whole chicken & remove the skin if you prefer not consuming that in the curry. Rinse thoroughly & place into a bowl.
- Peel & chop the onion.
- Rinse & blend or grate the tomatoes. This will allow for a smoother gravy & will also allow the tomatoes to cook faster.
- Rinse & slit the green chilies. Slitting them will prevent them from bursting when cooking.
- Place a large pot on the stovetop on medium-high heat. Pour in the vegetable oil, add in the slit green chilies & thyme.
- Thereafter, add in the bay leaves, cinnamon stick, star aniseed, cumin (jeera) seeds & fennel (soomph) seeds.
- Mix & allow to sauté until the onions are translucent.
- Once the onions are translucent, add in turmeric powder, red chili flakes, cardamom (elachi) powder, coriander (dhania) powder, garam masala, cumin (jeera) powder, chili powder or masala & ginger & garlic paste.
- Mix well.
- Add in the chicken pieces & salt to taste.
- Mix well allowing the chicken to coat in the spices.
- Cover with a lid & allow the chicken to seal in the spices for 10 minutes. Make sure to give it a stir now & again as you do not want it to burn – also avoid adding any water.
- After 10 minutes, the chicken should have a beautiful coating.
- Add in the blended or grated tomatoes.
- Add in the curry leaves.
- Chop up ¼ cup of fresh coriander (dhania) & add to the pot.
- Mix well & pour in a little boiling water.
- Cover & cook for 15 minutes.
- Whilst that cooks, peel & cut the potatoes into quarters. Pierce the potatoes with a knife so it allows the gravy to soak into them.
- After 15 minutes, add in the potatoes. If you prefer peas in your Durban Chicken Curry, add them with the potatoes.
- Pour in a little boiling water & mix well. Tuck the potatoes under the gravy & lower the heat to medium-low. Cover with a lid & allow the potatoes to cook for 15 minutes or until the potatoes are soft.
- Once the potatoes are soft, turn off the heat.
- Garnish with freshly chopped coriander (dhania).
- This Durban Chicken Curry is ready to be served.
- It may be served with soft roti or bread.
- Or serve it with fluffy rice.
- Store in the refrigerator for up to a week.