What cuts of chicken work best for Mum’s Cornish 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.

How do I deepen the color and aroma of the curry gravy?

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.

Can I freeze leftover Mum’s Cornish Curry?

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!

Traditional Durban Mum’s Cornish Curry (Tender, Rich & Spicy)

Name: Mum’s Cornish Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 3-4
Cuisine: Durban Indian, South African
Ingredients: 1/2 Cornish chicken (approximately 1kg), cut into pieces and washed; 1 onion, peeled and chopped; 1 1/2 tomatoes, blended; 2 potatoes, peeled and halved; 1/2 cup (125 ml) vegetable oil; 1 sprig curry leaves; A few sprigs thyme; Salt to taste; 1 tablespoon ginger and garlic paste; 1/4 cup chopped coriander; Fresh coriander, for garnishing; 1 cinnamon stick; 2 bay leaves; 1 alcha (black cardamom or badi elachi); 2 star anise; 1 teaspoon fennel (soomph) seeds; 1 teaspoon turmeric powder; 2 teaspoons garam masala; 1 1/2 teaspoons cumin (jeera) powder; 1/2 teaspoon coriander (dhania) powder; 5 tablespoons chilli powder

Mum’s Cornish Curry

Make authentic Mum’s Cornish Curry with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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Prep Time20 mins

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Cook Time15 mins

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Total Time35 mins

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ServingsServes 3-4

Mum’s Cornish Curry: How My Mum Makes It – Episode 10

Welcome to Episode 10 of my How My Mum Makes It series, where I share the traditional South African Indian recipes my mum has been making for years.

This episode is all about Mum’s Cornish Curry which is a hearty, spicy curry made with Cornish chicken, potatoes, tomatoes and plenty of aromatic spices. It’s the kind of curry that fills the kitchen with incredible aromas and makes the perfect family meal.

In South Africa, Cornish chicken refers to a type of chicken with firmer meat than the regular chicken commonly sold in supermarkets. Because of its texture, it needs a longer cooking time to become tender, making it perfect for a slow-cooked curry.

Tips Before You Start

When cutting the Cornish chicken into pieces, if the feet are included, trim off the tips and discard the nails before washing the chicken.
Cornish chicken needs time to cook. Unlike regular chicken, it has firmer meat, so allow it to cook slowly until almost tender before adding the potatoes.
Keep an eye on the curry while it cooks and stir regularly to prevent the spices from catching at the bottom of the pot.
Add water as needed throughout the cooking process. You want enough liquid to cook the chicken and potatoes while still developing a flavourful curry gravy.
Don’t add all the water at once. Add it gradually as needed.
The 5 tablespoons of chilli powder makes this a fairly hot curry. Reduce the amount if you prefer less heat.
Keep the peeled and halved potatoes submerged in water until you’re ready to add them. This helps prevent them from oxidising and turning brown.
If you’d like to add peas or eggs (the eggs that come with cornish), add them once the potatoes are halfway cooked and continue cooking until everything is tender.