Traditional Durban Chicken Curry


Another dish that can go down any day of the week. My mum used to tell me that it was an art to make chicken curry and she was right. Took lots of practice, but nothings beats her recipe so here it goes

Get ready to have messy hands as this is the curry you forget about forks and spoons…time to dig in Ingredients:

  • 3 large tomatoes grated and set aside

  • 3 table spoons Kashmiri masala per 1kg chicken and 1 teaspoon Kashmiri chili powder,

  • Oil or ghee, for this recipe I used oil…I leave it to you to decide how much to use but I use enough to cover the base of the pot, Vegetable Oil

  • 2 Medium sized onions, Onions are to be finely chopped to give you that thick gravy

  • 1 teaspoon of ginger and garlic paste (if you don’t have fresh, you can buy from an Indian grocery store

  • 2 Fresh chilies split in half (optional), 2 sprigs of Curry leaves

  • 1kg chicken pieces (I am not a fan of skin so I remove or you can ask your local butcher to clean

  • 2 Potatoes (each cut into 4 quarters)

  • Small piece of cinnamon stick, one clove, pinch of jeera seed one cardamom (I make my own powder and grind all of this into powder. Fresh Dhania finely chopped (coriander leaves)

Method:

  • 3 table spoons Kashmiri masala per 1kg chicken and 1 teaspoon Kashmiri chili powder, salt to taste and let sit for an hour (Garam masala, dhana jeera is optional but I add ½ teaspoon each)

  • Add your oil or ghee into the pot and heat thereafter adding the chopped onions

  • At the same time, add finely chopped cilantro aka dhania, small piece of cinnamon stick, one clove, pinch of jeera seeds and one cardamom

  • Braise mix until soft to add texture to gravy garlic, ginger, a few curry leaves & chilies

  • Add the masala to the pot and let fry for a few minutes. Add water to cook mix to form gravy

  • Take cut potatoes and add 1 teaspoon of Kashmiri masala and olive oil. Mix evenly and cook 10 minutes in microwave. Set aside

  • Add tomatoes into pot and let cook for 20 minutes on low/medium heat. Form a nice thick gravy or to your liking (add water if needed based on gravy thickness. Salt to taste

  • When the tomatoes are cooked and the oil starts to separate, add the potatoes and the chicken

  • When the chicken & potatoes are cooked, remove from heat, let stand for at least 10 minutes

· *Serves four-five adults

· *Let sit to cool prior to serving

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