Seeing as we can’t go out for meals currently, Terence and I have been cooking at home. We are trying to be adventurous and are testing out recipes from around the world.
This Durban chicken curry recipes is based on one I found at The Spruce Eats: https://www.thespruceeats.com/durban-chicken-curry-recipe-39451.
I made some changes because: we are a big family so I needed an 8 people meal, I couldn’t get some of the ingredients The Spruce Eats used so I substituted (using google substitutes), I like a thicker sauce so I always use a thickener, and I always make changes because that’s how I roll.
This curry was fragrant and delicious. You can cut down the garlic a little if you aren’t a garlic fan.
6 tablespoons olive oil
2 tablespoons medium masala curry powder
2 tablespoons ground coriander
1 teaspoon cumin seeds
2 tablespoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons ground cinnamon
2 chopped onions
2 1/2 teaspoons ground ginger
3 tablespoons fresh chopped garlic
16 pieces of chicken pieces (thighs and drumsticks)
4 medium tomatoes chopped
2 tablespoons tomato puree
4 large potatoes diced
4 cups chicken stock
2 tablespoon corn flour
2 bay leaves
2 teaspoons salt
Heat the olive oil on a low heat. Add the ground cumin, cumin seeds, ground coriander, curry powder, cayenne pepper, and cinnamon, be careful not to burn the spices.
Raise the heat to a medium heat and add the onion, ginger and garlic. Fry for five minutes.
Add the chicken pieces, Coat them with the onion and spices mixture and brown for about 10 minutes.
Add the tomato puree and the chopped tomato and cook for 5 minutes. Add the chicken stock, bay leaves, diced potato, and corn flour. Bring to the boil.
Turn down and simmer for 30 minutes.
Serve with cooked short grain rice.