Durban with it’s rich influence of Indian culture is famous for traditional curries and a wide variety of sweet as well as spicy delicacies. If you like South African Indian cuisine this awesome Durban Chicken Curry is the perfect recipe to try! This is a real crowd pleaser especially on one of those chilly South African winter nights!

 

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DURBAN CHICKEN CURRY
Author: 
Recipe type: Main
Cuisine: Indian
 
Durban with it's rich influence of Indian culture is famous for traditional curries and a wide variety of sweet as well as spicy delicacies. If you like South African Indian cuisine this awesome Durban chicken curry is the perfect recipe to try! This is a real crowd pleaser especially on one of those chilly South African winter nights!
Ingredients
  • 500gr Chicken pieces
  • ¼ cup Oil
  • 2 Onions, chopped
  • 6 fresh Curry leaves
  • 2 Cardamom
  • 3 Cloves,
  • 3 All Spice (juniper berries)
  • 2 Stick Cinnamon
  • ¾ Cup Chopped Tomatoes
  • 2 Tsps Ginger and Garlic
  • 1 Tsp Red Chilli powder
  • 1 Tsp Coriander powder
  • 1 Tsp Cumin powder
  • 1 Tsp Tumeric
  • ½ Tsp Gharum masala
  • Salt to Taste
  • 1 Small Eggplant Peeled and Finely Chopped (optional)
  • 2 Large Potatoes Cubed
  • 1- 2 Cups of Water
  • ½ Cup of Green Peas (optional)
  • Coriander for Garnishing
Instructions
  1. Heat oil in a heavy-based pot over medium-high heat.
  2. Add onions and braise over medium heat until a light golden colour.
  3. Add the curry leaves, cardamom, cloves, allspice and cinnamon fry for about 20 seconds.
  4. Add ginger and garlic paste and spices and stir through for about 20 seconds
  5. Add the tomatoes and eggplant if using with a bit of water and stirfry for a few minutes or until the tomato and eggplant is soft and mushy.
  6. Add chicken and turn to coat in spicy tomato gravy, for 10 minutes.
  7. Add salt
  8. Lower the heat slightly and add a ½ cup of water and simmer gently for approx 10 mins.
  9. Add the potatoes and another ½ cup of water and continue to simmer for another 10 mins or until the potatoes are completely soft.
  10. If you prefer a thinner gravy add a little more water and adjust the salt.
  11. Just before serving add half a teaspoon of garum masala and some chopped coriander.
  12. Serve hot with rotis or rice and sambals.
Notes
Tip! The peeled eggplant will dissolve while cooking and thicken the gravy beautifully!
This recipe tastes even more awesome the next day!

 


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