Durban Chicken Curry Recipe

Heat a little bit of vegetable oil in a pan.

Add chopped onions, curry leaves, and green chilies to the pan.

Add whole spices and ground spices to the pan, mixing them in.

Add crushed ginger and diced garlic, mixing into the onions.

Cook until the onions have a nice color, then add ground spices: Kashmir Masala, turmeric, and garam masala, cooking for 1-2 minutes to avoid raw taste.

Incorporate 1 diced tomato into the mixture, adding a dash of water and seasoning with salt.

Cover the pan and let it simmer until oil comes to the surface.

Add chicken drumsticks and thighs, ensuring they are coated with the spices, and cover for 5 minutes.

While the chicken cooks, peel and slice the potatoes, poking holes in them for flavor absorption.

After 5 minutes, add the potatoes to the curry, ensuring they are submerged in the gravy, and cover for another 5-10 minutes.

After 7 minutes, add 1 cup of hot water and mix well, stirring occasionally every 5 minutes.

After 12 minutes, check the potatoes; if they need more time, cover and cook for an additional 10 minutes.

Once done, add fresh coriander before serving.

Equipment Needed

Allergens