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How to cook… Durban Chicken Curry

Serves 4 as a main dish

Durban is often called the largest Indian city outside of India, with the South African city home to around 900,000 people of Indian descent. The first Indians arrived in the area that is now called Kwa-Zula Natal in the mid-1900s and it soon became the centre of curry in the country. People living in other cities frequently say they are visiting Durban to enjoy a “proper” curry. This chicken curry is lightly spiced and is ideal to be used in the city’s famous Bunny Chow, where a curry is put into a hollowed out loaf of bread and eaten with the hands.Durban is often called the largest Indian city outside of India, with the South African city home to around 900,000 people of Indian descent. The first Indians arrived in the area that is now called Kwa-Zula Natal in the mid-1900s and it soon became the centre of curry in the country. People living in other cities frequently say they are visiting Durban to enjoy a “proper” curry. This chicken curry is lightly spiced and is ideal to be used in the city’s famous Bunny Chow, where a curry is put into a hollowed out loaf of bread and eaten with the hands.

What you need…
• 350g potatoes (about 2 medium-sized potatoes), peeled and cut into 3cm chunks
• 2 Tablespoons oil
• 2 onions, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste• 4 tomatoes, chopped
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 600g chicken, cut into bite-sized pieces
• Salt to taste
• Some coriander leaves to garnish

Spice Mix
• 5 curry leaves
• 6cm cinnamon stick
• 1 teaspoon coriander seeds


How to make it
1. Boil the potatoes in water until they are almost cooked. Ensure they are not soft as they will be added to the main pot to boil a bit longer. Once they are ready remove from the hot water so they do not keep cooking.
2. Heat the oil to a high heat, add the Spice Mix and fry for 20 seconds being careful not to burn the spices.
3. Turn down the heat, add onions, ginger paste, garlic paste and curry leaves, and cook until the onions soften (about 8–10 minutes).
4. Add the tomatoes, garam masala and turmeric, mix well and cook for 2 minutes.
5. Add the chicken, salt to taste and cook for 7 minutes. Add a little water if needed.
6. Add the potato and continue cooking until all the chicken pieces are cooked and potato pieces soft.
7. Garnish with coriander and serve.
• Recipe from information supplied by Awesome Creesen Naicker.

CHEF’S TIP
This is the perfect curry to put in a Bunny Chow but keep the sauce thick so it can be added to the hollowed out loaf without soaking through.

If you like this you should try our
Sag PaneerChilli PaneerButter ChickenButter PaneerPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Dopiaza

Why do stupid evil guys never climb hills? Because they don’t want to be a High, der, Baddie.

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