Durban Chicken Curry Recipe | South African Chicken Curry | Step By Step Recipe | EatMee Recipes

Cut and rinse a whole chicken or use pre-cut trays if preferred.

Peel and chop the onions.

Blend or grate the tomatoes.

Rinse and slit the green chilies.

Place a pot on the stovetop on medium high heat and add vegetable oil.

Once the oil is hot, add in the chopped onions and green chilies, followed by a few sprigs of thyme, bay leaves, cinnamon sticks, star aniseed, cumin seeds, and fennel seeds. Mix well and sauté until the onions are translucent.

Add turmeric powder, red chili flakes, cardamom powder, coriander powder, garam masala, cumin powder, chili powder, and ginger and garlic paste. Mix well until the spices are incorporated.

Add in the chicken pieces and salt to taste. Mix well to coat the chicken in the spices. Do not add any water to the pot. Cover with a lid and allow the chicken to seal in the spices for 5 minutes.

After 5 minutes, stir the chicken to prevent burning, cover with the lid again, and allow it to seal in the spices for another 5 minutes.

Once the chicken has sealed in the spices, add in the blended or grated tomatoes and curry leaves. Mix well until all ingredients are combined.

Pour in a little boiling water, cover with the lid, and allow it to cook for 15 minutes.

While that cooks, peel and chop the potatoes.

After 15 minutes, add the potatoes to the pot, pour in a little boiling water, and mix well, tucking the potatoes under the gravy to soak in the flavors.

Turn the heat down to medium low and allow the potatoes to cook for 15 minutes or until soft.

Once the potatoes are soft, turn off the heat and garnish with fresh coriander.

Equipment Needed

Dietary

Allergens