This Durban chicken curry is a bold, spicy South African Indian curry made with tender chicken, warming spices, fresh curry leaves and soft potatoes in a rich gravy. An authentic family recipe ready in about one and a half hours.
Equipment
- Large pot with lid
- Mixing bowl
- sharp knife
- Chopping board
Ingredients
Marinade
- 1 whole chicken, cut into pieces
- 1 tsp turmeric
- 3 tbsp mixed Kashmiri chilli powder
- 2 tbsp ground ginger and garlic
- 1 tsp garam masala
Curry Base
- 1/4 cup sunflower oil
- 1 onion
- 1 tomato
- 2 sprig curry leaves
- 4 cloves of garlic
- 4 fresh green chillies
- 1 tbsp vadouvan (optional)
- Rough salt to taste
- boiling water plus more as needed
Add Later
- 3 medium potatoes (cut into quarters)
- 1/2 cup baby peas
Instructions
- Add turmeric, Kashmiri chilli powder, ground ginger and garlic, and garam masala to the chicken pieces. Mix well until every piece is thoroughly coated. Allow to marinate for at least 30 minutes.
- Add sunflower oil, onion, curry leaves, vadouvan if using, minced garlic cloves, tomato, and green chillies to a pot. Cook over medium heat until the onions are fully translucent and softened.
- Add the marinated chicken to the pot along with salt and half a cup of boiling water. Cook over medium heat adding more boiling water half a cup at a time depending on how much gravy you want.
- Place the quartered potatoes on top of the chicken and pour some gravy over them. Close the pot and allow to cook without stirring.
- Once the potatoes are nearly cooked through add the baby peas on top. Do not stir too much otherwise the peas will turn mushy. Close the pot and cook for a final few minutes until the peas are tender.
- Serve immediately with soft roti, yellow rice, or garlic naan.
Notes
- Always add boiling water not cold water when cooking the chicken
- Do not stir the potatoes or peas once added - this keeps them intact and allows them to absorb the curry flavour
- Marinate overnight in the fridge for even deeper flavour
- Reduce chilli powder to 1 tablespoon and use fewer green chillies for a milder curry
- Vadouvan is completely optional but adds extra depth if available
- Store in an airtight container in the fridge for up to 3 days.