Durban Chicken Curry
Main Dish • Chicken, Herbs & Spices, Vegetables
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Ingredients
- 1/4 cup oil
- 1 tsp cumin seeds
- 1 tsp methi seeds
- 3/4 tsp mustard seeds*
- 1 onion
- 1 sprig curry leaves
- 2.5 tbsp crushed garlic
- 4 tsp kashmiri mixed masala
- 1 tsp turmeric
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp kashmiri chilli powder (optional)
- 3 medium tomatoes
- 1 whole chicken (cut and skinned)
- Chopped mint
- 3 potatoes (sliced lengthwise)
- Salt to taste
- 1 cup peas (defrosted)
- Coriander to garnish
Directions
- 1. Add the whole spices to a hot pot with oil. Allow to fry fro 2 minutes.
- 2. Add the chopped onions and saute until soft.
- 3. Break the curry leaves to release its oils and add to the pot.
- 4. Then add the crushed garlic and saute until it no longer smells raw.
- 5. Turn the heat down to low and add your powdered spices. Add a little water if you feel like the spices are burning.
- 6. Add the tomatoes and a little water. Simmer on medium heat until the tomatoes and onions have broken down and a chutney is formed.
- 7. Add the chicken, mint, potatoes and salt. Give it a good stir before adding any water.
- 8. Once you add the water, allow to simmer on medium heat for about 30 minutes or until the chicken is fully cooked and the potatoes are soft.
- 9. Add the peas 5 minutes before you switch off the stove.
- 10. Garnish with coriander.
- Serve with roti/rice and a fresh salad.
Notes
- *roughly grind the cumin seeds, methi seeds & mustard seeds in a pestle and mortar
