DURBAN CHICKEN CURRY

 

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This Indian Recipe Serves 4-5

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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

Method:

1. Cut whole chicken & remove the skin if you prefer not consuming that in the curry. Rinse thoroughly & place into a bowl.
2. 
3. Peel & chop the onion.
4. 
5. Rinse & blend or grate the tomatoes. This will allow for a smoother gravy & will also allow the tomatoes to cook faster.
6. 
7. Rinse & slit the green chilies. Slitting them will prevent them from bursting when cooking.
8. 
9. Place a large pot on the stovetop on medium-high heat. Pour in the vegetable oil, add in the slit green chilies & thyme.
10. 
11. Thereafter, add in the bay leaves, cinnamon stick, star aniseed, cumin (jeera) seeds & fennel (soomph) seeds.
12. 
13. Mix & allow to sauté until the onions are translucent.
14. 
15. 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.
16. 
17. Mix well.
18. 
19. Add in the chicken pieces & salt to taste.
20. 
21. Mix well allowing the chicken to coat in the spices.
22. 
23. 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.
24. 
25. After 10 minutes, the chicken should have a beautiful coating.
26. 
27. Add in the blended or grated tomatoes.
28. .
29. Add in the curry leaves.
30. 
31. Chop up ¼ cup of fresh coriander (dhania) & add to the pot.
32. 
33. Mix well & pour in a little boiling water.
34. 
35. Cover & cook for 15 minutes.
36. 
37. Whilst that cooks, peel & cut the potatoes into quarters. Pierce the potatoes with a knife so it allows the gravy to soak into them.
38. 
39. After 15 minutes, add in the potatoes. If you prefer peas in your Durban Chicken Curry, add them with the potatoes.
40. 
41. 
42. 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.
43. 
44. Once the potatoes are soft, turn off the heat.
45. 
46. Garnish with freshly chopped coriander (dhania).
47. 
48. This Durban Chicken Curry is ready to be served.
49. 
50. It may be served with soft roti or bread.
51. 
52. Or serve it with fluffy rice.
53. 
54. Store in the refrigerator for up to a week.
55.