Durban Chicken Curry
South Africa happens to have the largest Indian populations on the continent; originally brought over from India in indentured servitude in the 1860s. Durban cuisine has a fusion of Indian and South African. Typically with Indian cuisine, the spices are added in at specific times; while in Durban cuisine, the spices are all mixed together and added at once. There is also the use of both ghee and oil at the same time.This Durban chicken curry cooks all in one pot and takes only an hour. The spices are added all in at once with the ghee and oil. Onions, garlic, and ginger are cooked down. The chicken pieces are browned and coated in the spices. Tomatoes, tomato paste, potatoes, chicken stock, and curry leaves are added to the chicken. The whole pot is simmered for 45 minutes. Serve the curry with steamed basmati rice.
Servings: 4
Ingredients
- 2 tbsp ghee
- 2 tbsp vegetable oil
- 2 cinnamon sticks
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp curry powder
- 1 tsp cumin seeds
- 1 tsp cayenne pepper
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 1 tbsp ginger minced
- 4 whole chicken legs skinned; drum and thigh separated
- 2 roma tomatoes chopped
- 1 tbsp tomato paste
- 2 medium potatoes cut into 1” cubes
- 1 cup chicken stock
- 15 curry leaves
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up oil and ghee in a dutch oven over medium heat. Add in all of the spices and cook for 1 minute until aromatic.
- Add in the onions, garlic, and ginger. Cook for 4 minutes.
- Increase the heat to high. Add in the chicken pieces. Brown for 4 minutes a side. Allow the chicken to get coated in the onions and spices.
- Add in the tomatoes and tomato paste. Cook for 5 more minutes.
- Add in the potatoes, chicken stock, and curry leaves. Bring to a boil. Reduce heat to medium and simmer for 45 minutes.
- Season with salt to taste.
