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Spicy Durban chicken curry recipe



From the east coast of South Africa comes this vibrant chicken curry. Not for the faint-hearted!

10m prep
30m cook
4 servings

16 Ingredients

* 1/4 cup (60ml) sunflower oil

* 8 chicken thigh fillets, cut into 3cm pieces

* 1 onion, thinly sliced

* 2 garlic cloves, chopped

* 2 cinnamon quills

* 1 tbsp mild masala curry powder or mild curry powder

* 1 tbsp ginger, chopped

* 1 tsp fennel seeds, crushed

* 10 curry leaves, plus extra fried to serve

* Mutti Polpa Finely Chopped Tomatoes 400g

* 2 desiree potatoes, peeled, cut into 2cm pieces

* 1 Lebanese cucumber, finely chopped

* Shredded coconut, to serve

* Nigella seeds, to serve

* Lime wedges, to serve

* Roti, to serve

3 Method / Steps

Step 1

Heat 1 tbs oil in a large frypan over medium-high heat. Cook half the chicken, turning, for 6 minutes or until browned. Drain on a paper towel. Repeat with another 1 tbsp oil and the remaining chicken.

Step 2

Add remaining 1 tbs oil to the pan and cook onion, stirring, for 3-4 minutes until softened. Add the garlic, cinnamon, curry powder, ginger, fennel and curry leaves, then cook, stirring, for 2-3 minutes until fragrant. Return chicken to pan with tomato and potato, and 1 cup (250ml) water. Bring to a simmer, then cook for 10 minutes or until potato is tender and chicken is cooked through.

Step 3

Top the curry with cucumber and scatter with coconut and nigella seeds. Serve with lime wedges and roti on the side.

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