Durban chicken curry (mild)
This Durban chicken curry recipe is a mild and delicious dish that is full of wonderful flavors and and makes a great meal for all who want to taste traditional Durban food.
Durban with it's rich influence of Indian culture is apart from the Cape Malay community the most famous South African place when it comes down to traditional curries and a wide variety of sweet as well as spicy delicacies. I love chilis and enjoy using them in the food I prepare. They are a vital part of many curry recipes and due to the large variety of chilis available these days they can be used to produce tasty dishes that range from mild to extra hot. This Durban chicken curry recipe is really mild and can be enjoyed by all even people that are not into spicy food.
Preparation time: 20 minutes
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Cooking time: at least 1 H 15 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 35 minutes
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Grade of Difficulty: standard
This recipe was inspired by Umtali. You can find his recipe here
Ingredients
for this
Durban Chicken Curry Recipe
- 2 chicken breasts, skinned and chopped into bite sized pieces
- 2 tbs. oil
- 2 tsp Chicken masala, for the chicken pieces
- ½ tsp. cayenne chili powder, for the chicken pieces
- 2 medium sized onions, sliced fine
- 4 cloves of garlic, chopped fine
- A 2.5 cm / 1 inch piece of ginger, chopped fine
- 2 cayenne chilies, chopped fine
- 1 cup chopped green beans
- 2 large potatoes, cut into bite sized chunks
- 3 medium ripe tomatoes, diced
- 1tbs. tomato paste
- 1 tsp. cumin / jeera, ground
- 1 tsp. coriander seeds, ground
- Seeds of 3 pods of elachi / cardamom, ground
- ½ tsp. turmeric powder
- 5 dried curry leaves (optional)
- 2 tsp Madras or other hot curry powder
- 2 cups of chicken stock
- 1 tsp. salt or to taste
- 1 teaspoon garam masala
- 4 tbs. chopped fresh coriander
Directions
IMPORTANT
Please take note that there are a wide variety of chilies available these days and that there are enormous differences in their hotness. This is true even for chilies from the same variety. The very popular cayenne pepper for example ranges in hotness from the moderately hot 30000 units on the Scoville rating scale to a really hot 90000 units for the African birds eye version for example. So whenever you are working with hot chilies be cautious at first and only add more of them once you have tasted your curry and got an idea of the impact they are having.
- Place the chicken pieces into a plastic container with lid that is big enough for all chicken pieces to fit in comfortably.
- Sprinkle chicken pieces with liberally with chicken masala of your choice, ½ tsp. cayenne chili powder and close the lid tight.
- With both hands, shake the container with the chicken and spices in all directions to evenly cover the chicken with the seasonings
- Place a large pot on your stove, turn the plate on to medium hot setting and fry the chicken till it is golden brown on all sides
- Remove the chicken from the pot and keep them in a bowl for a few minutes
- Next lower the heat of the stove and add onions, ginger, garlic and fresh chilies to the pot, cover with lid and simmer till the onions have become soft and are beginning to brown. Stirring everything regularly.
- Add chicken back to the pot and mix with the onions
- Now add green beans, potatoes, tomatoes and tomato paste to the pot, stir well, cover and let it simmer for 5 minutes.
- Add cumin, coriander seeds, cardamom, turmeric, curry leaves, curry powder and chicken stock to the pot, mix in well, cover and let simmer for 45 minutes, stirring it occasionally
- Finally add garum masala, fresh coriander leaves and salt to taste, cover, switch of stove and let the curry simmer for another 5 minutes
Serve hot with steamed rice, or freshly baked naan or pita bread
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