Recipes from around the world – Durban chicken curry

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.

Ingredients

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

Method

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.

82 thoughts on “Recipes from around the world – Durban chicken curry

      1. Thats the beauty of a curry you can cook it for almost any number of people.. Thats a shame about the garlic although with all the other ingredients in a curry its harder unless it upsets your tummy to know how much garlic anything has don’t you think.. smile.. x

        Liked by 1 person

      1. My younger daughter used to see what we had in the house and then find a recipe to adapt to those ingredients. She probably still cooks that way. It made for some interesting dishes!

        Liked by 1 person

  1. I really like the idea of a world tour from your kitchen! What a great way to explore other cuisines. Sadly, I’d be fixing such food for myself and have other complain about the smell of spices in the air.

    Liked by 1 person

  2. Know that I think about you, your family and your fellow countrymen during this very challenging time with the pandemic. May we get through this together instead of at each others’ throats.

    Liked by 1 person

    1. Hi Elizabeth, thank you, our infection rate increased, but it seems to be dropping again and Omicron seems to be mild compared to Delta. I just don’t want to get sick even if it is milder. I’ve had enough illness in my house for one year.

      Liked by 1 person

    1. Hi Tandy, I used mild curry powder. My family don’t like very hot either. I couldn’t find curry leaves, cinnamon sticks, whole ginger or whole cumin. Admittedly, I only looked at Woolworths and Checkers. I just amended it for what I did have.

      Liked by 1 person

  3. I think that’s terrific that you are trying out recipes from other countries and cultures, Robbie. Chicken is so versatile, which I love about it – So many different things we can do with it!

    Liked by 1 person

      1. HI Steve, I read books in bed but never blog posts. I read blog posts at a table. That is probably because I have two blogs and thus two computers. When I read blog posts I prefer to do it on my two computers as I find it much easier to comment. My comments are often quite long so typing them up on my phone or ipad is my favourite thing to do.

        Like

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