30 January 2019 Lorraine 0Comment
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I haven’t spent much time in my kitchen the last few days, it’s been light meals and rushing around. My middle son has started college, and yes he is studying at a culinary school, wants to become a chef so he can teach his mum a few professional tricks. Our home feels empty with 2 of my boys now almost out the house, my 17 year old is staying at the college residence. Although he drove me crazy when he was at home I miss him terribly. The only positive is that I got to cook a Spicy Durban Chicken Curry, only because I didn’t have to hear his moans about the fact that he hates Chicken Curry and even more so if it was chicken on the bone.

This Spicy Durban Chicken Curry will definitely tantalize your tastebuds with it’s robust flavours. There are many different versions of cooking a chicken curry but my favourite is this one, cooked the South African Indian way with no fancy frills, just plain old chicken curry.

If you have eaten a curry cooked in a South African Indian home you will know a lot of our meat dishes are cooked with meat on the bone. The bone adds loads of flavour to the sauce or gravy as we know.

We do cook our chicken curry very similar to the way we would cook a Durban Lamb Curry There’s is no quick fix to cooking a delicious curry, you cannot achieve the same results if you just add all the ingredients to the pot and just cook it in a hurry. You do have to layer the flavours, saute your onion and garlic, roast your spices and let the curry simmer on a low heat. The longer it simmers the more flavourful it becomes. It’s even more delicious if you allow it to stand for a while before serving.

I remember my mum sometimes cooked the chicken curry and then popped it into the oven for a short while, this totally enhanced the flavour of the curry. Like I have mentioned in a previous post it is best to roast your spices and grind them, you can store them in an airtight bottle. I don’t grind a whole lot, just enough to last me a couple of weeks so that way I know it still maintains its freshness. Nothing beats freshly ground spices.

If you love curries then you may also want to try some of these recipes:

Mince Curry with Potatoes

Gadra (Borlotti) Bean Curry


Spicy Durban Chicken Curry

Spicy Durban Chicken Curry cooked with Indian Spices
Course Main Course
Cuisine Indian
Keyword chicken curry, durban curry, spicy chicken
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4


  • 700 gram chicken pieces I prefer chicken on the bone for this recipe
  • 2 tspn butter ghee or 2 tbsp vegetable or coconut oil
  • 1 large onion
  • 2 tspn ginger/garlic paste
  • 1 sprig curry leaf
  • 2 large tomatoes blanched and grated
  • 2 green chilli
  • 2 cinnamon sticks
  • 2 bay leaf
  • 2 elachie/cardamom pods
  • 1 star aniseed
  • 1 black elachie/cardamom
  • 2 tspn ground coriander
  • 1 tspn ground cumin
  • 1/2 tspn turmeric
  • 1 tspn garam masala
  • 1 tspn dried methi leaves (optional)
  • 1 tbsp Kashmiri chilli powder
  • 1 tbsp masala I used Bombay Delight
  • 1 tspn ground soomph/fenugreek
  • 1/2 cup water
  • 2 potatoes cut into medium sized cubes


  • Heat ghee and add the whole spices, cinnamon, bay leaf, elachie, black elachie, star aniseed. When it becomes fragrant add onion, chilli and curry leaf
  • Saute until onion is slightly brown
  • Add ginger/garlic paste and saute for a further minute
  • Add the ground spices, coriander, cumin, soomph, chilli powder, masala and turmeric
  • Mix well, add a few drops of water to prevent scorching and fry for 1 minute
  • Add the chicken and potatoes. Season with salt. Simmer on a low heat for 5 minutes. This is where all the flavours gets in so do not skip this step. Add tomatoes and simmer for another 5 minutes
  • Add half cup of water and simmer until potatoes are tender and soft. The tomatoes and amount of water I've added creates enough gravy, however you can add more if required. Please note that your gravy should be thick, not runny
  • Sprinkle in the garam masala and crush the methi leaves with your fingertips and add it in. Mix well. Turn heat off and allow your curry to stand at least half an hour before serving.

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