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Spicy Durban Chicken Curry

Spicy Durban Chicken Curry cooked with Indian Spices
Prep Time20 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken curry, durban curry, spicy chicken
Servings: 6

Ingredients

  • 1 kilogram chicken pieces
  • 1/4 cup vegetable oil
  • 1 large onion
  • 1 tbsp ginger/garlic paste
  • 1 sprig curry leaf
  • 2 large tomatoes blanched and grated
  • 2 cinnamon sticks
  • 2 bay leaf
  • 2 star aniseed
  • 2 black elachie/cardamom
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 1/2 tspn turmeric
  • 1 tspn garam masala
  • 1 tspn dried methi leaves/fenugreek leaves (optional)
  • 3 tbsp masala
  • 1/2 tspn ground soomph/fennel
  • 1 cup water
  • 4 potatoes cut into medium sized cubes

Instructions

  • Heat oil. Add the cinnamon sticks, bay leaf, star aniseed and black elachie and fry until fragrant
  • Add onion and curry leaf and saute until onion is golden brown
  • Add ginger/garlic paste and fry for a minute
  • Add the chicken together with the masala, cumin, coriander, garam masala, fennel and turmeric. Mix well and turn heat down to the lowest setting and cook for 10 minutes. You can add a few drops of water to prevent scorching, only if necessary
  • Add the tomatoes, close the pot and simmer until the tomatoes are cooked
  • Add potatoes, season with salt and cook for 5 minutes
  • Add a cup of water and allow curry to simmer on low heat until potatoes are soft and tender. Add the dried methi leaves in the last few minutes of cooking time
  • Garnish with coriander. Best served with rice or roti

Video

Notes

  1. Chicken on the bone works best for a delicious Durban Curry
  2. Allowing the curry to cook with the spices for a few minutes allows all the flavors to infuse into the chicken
  3. I used a mild masala, you can adjust the amount you prefer accordingly
  4. If the potatoes cook quite quickly, depending on the altitude (if you are living near the coast potatoes may cook quicker), you can add less water
  5. In Johannesburg potatoes do take forever to cook therefore you may require a little more water
  6. Do not mix the curry after adding the potatoes, especially if you are using very soft cooking potatoes, to avoid the curry becoming a mushy mess