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Durban Spicy Chicken Curry

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"Durban is famous for Indian curry - not for the faint hearted!"

Serves 4 | Prep Time 20 mins | Cook Time 30 mins

Why I Love This Recipe

Chicken curry is a staple food in Durban, South Africa. The smell of Indian spices lingers in the air in any shopping center or street market you find yourself in. The chicken curry can be enjoyed in many ways, on top of rice, in a hollowed out bread loaf using the hollowed out bread to suck up the juices, or wrapped in a Durban roti (similar to a US tortilla).

Submitted by: "Maegan Bell"

Ingredients You'll Need

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 (sticks)
1 tbsp mild masala curry powder or mild curry powder (substitute for hot curry powder if you like a kick!)
1 tbsp fresh ginger, chopped
1 tsp fennel seeds, crushed
10 curry leaves, plus extra fried to serve
Finely Chopped Tinned Tomatoes 400g
2 potatoes, peeled, cut into 2cm pieces
1 cucumber, finely chopped
Shredded dessicated coconut, to serve
Nigella seeds, to serve
Lime wedges, to serve
Roti, to serve


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 paper towel. Repeat with another 1 tbs oil and remaining chicken.

Add remaining oil to pan and cook onion, stirring for 3-4 mins until softened. Add the garlic, cinnamon, curry powder, ginger, fennel seeds and curry leaves, then cook, stirring, for 2-3 mins until fragrant.

Return the cooked chicken to the pan of spices. Add the tinned tomato and potato cubes, and 1 cup (250ml) water. Bring to a simmer, then cook until the potato is tender and the chicken is cooked through (approx 10-15mins).

Serve the curry on rice (or any base of your choosing). Top the curry with the cucumber and scatter with the dessicated coconut and nigella seeds. Top with lime wedges and a warm roti (or tortilla in the US) on the side. Delicious served with a chutney of some kind.

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