A quick and simple mild to medium chicken curry with loads of flavour. It’s ready in thirty minutes and makes a delicious meal for the whole family.
It is freezer friendly although it never gets to that stage in our home. Leftovers are lunch box meals the next day.
I use a homemade masala blend which I premix myself using freshly roasted spices and blending it to perfection according to my family’s preferences.
You could use your own masala blend or purchase your favourite curry spices from your local spice shop. They do mix and blend by request.
Chicken curry is totally versatile, so you could add any of your favourite vegetables if you’re not in the mood for just potatoes. I’m a potato fan all the way so I wouldn’t skip that so easily. 🙂 Another favourite is green peas.
You could also use boiled eggs to add extra protein to your dish.
I serve the chicken curry with fluffy fragrant basmati rice and fresh hot rotis.
A crunchy refreshing carrot salad or a zingy beetroot salad tastes so good with the chicken curry.
Durban Style Chicken Curry
Ingredients
- 500g chicken pieces (washed & patted dry)
- 1 onion (chopped)
- 2 slit green chillies (add more if you prefer more heat)
- few curry leaves
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp fennel and cumin seeds (mixed)
- 2 tsp ginger garlic paste
- 1/2 tsp turmeric
- 3 tbs masala blend
- 1 tsp garam masala
- 1/2 tsp fenugreek or kasoori methi
- 1 large tomato (diced)
- salt to taste
- 3 big potatoes (quartered)
- fresh coriander (to garnish)
Instructions
- Heat the oil in a medium to large sized pot.
- Fry the onions and green chillies with the whole spices.
- Add in the ginger garlic paste and the spices except the kasoori methi or fenugreek leaves.
- Mix this well and add the cleaned chicken and salt to taste.
- Once the waters have evaporated, add in the diced tomatoes and cook this through.
- Add a little water if needed to avoid the bottom of the pot from burning.
- Now add in the potatoes, adjust salt, add some more water to allow the potatoes to cook soft.
- Add water as needed throughout the cooking process. Always start with less and gradually increase the amount.
- Sprinkle the kasoori methi.
- Garnish with freshly cut coriander
