Authentic Durban Chicken Curry Recipes

AUTHENTIC DURBAN CHICKEN CURRY

Authentic Durban Chicken Curry image

Authentic Durban Chicken Curry is a pungent dish comprised of chicken simmered in a spicy gravy. It does not contain any saccharine ingredients. Key ingredients include garamasla, finely chopped onions and tomatoes, curry leaves and coriander.

Provided by georgiacooks

Time 45m

Yield Serves 6

Number Of Ingredients 13

Ingredients

6 chicken pieces cut into smaller portions
1 teaspoon ginger and garlic
Half cup peas
4 medium potatoes quartered
2 medium sized onions sliced fine
1 teaspoon garamasala
1 tablespoon Chicken curry masala or chilli powder of choice
2 ripe tomatoes
desired limit salt (I used 1 teaspoon)
6 curry leaves (optional)
1 bunch fresh coriander
2 tablespoons oil
500ml water

Steps:

Add half teaspoon oil to a heated heavy based pan. Brown the chicken pieces on both sides for a minute or two.
Lower the heat. Remove the chicken from the pan. Add finely chopped onions. Fry for 2-3 minutes until soft. Add remaining oil. Add ginger and garlic.
Add powdered spices. Mix. Braise for 2-3 minutes.
Add half cup water. Mix. Add chopped tomatoes. Mix. Add chicken pieces. Add another cup water. Mix.
Add potatoes and peas. Add salt. Add remaining water. Cover and allow to cook on medium heat for 25-30 minutes.
Serve warm with rice and carrot salad.

CURRIED ROAST CHICKEN, DURBAN STYLE

Curried Roast Chicken, Durban Style image

In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.

Provided by Florence Fabricant

Categories dinner, project, main course

Time 2h

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

1 3 1/4-pound whole chicken, skinned
1/4 cup lemon juice
1 2-inch piece peeled ginger, chopped
3 cloves garlic, chopped
3 small fresh green chilies, chopped
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder, preferably coarsely ground
Freshly ground black pepper

Steps:

Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 12 grams, Sodium 771 milligrams, Sugar 2 grams, TransFat 0 grams

DURBAN CHICKEN CURRY

Durban Chicken Curry image

Growing up in Durban, South Africa, with its large Indian population, like so many expatriates (I now live in Canada) I developed a passion for Indian cuisine. I prefer to make my own curry blends (see recipe #134756) from scratch as the so called curry you can purchase at grocery stores is more like a condiment or flavouring than it is the genuine thing. I also feel that chicken thighs and legs make the most flavourful curries as do baking them in either coated cast iron ware or stoneware casseroles. Flavour also improves overnight - in a non reactive container - and reheated the following day. Serve with basmati rice and "sambals".

Provided by Emjay99

Categories Curries

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon ghee
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
12 boneless skinless chicken thighs
1/2 tablespoon ghee
2 large onions, medium dice
4 garlic cloves, minced
1 1/2 tablespoons curry powder (homemade or authentic Indian brand)
1/2 tablespoon lime juice
1 tablespoon grated fresh ginger
1 cup crushed tomatoes
1 cup coconut milk
1/2 tablespoon sugar
1 tablespoon cilantro, chopped
2 cinnamon sticks
3 bay leaves

Steps:

Preheat oven to 300°F.
Heat 1 teaspoon ghee in a non stick fry pan.
Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole.
In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
Add the curry powder and cook further 2 minutes.
Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread.
LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!

Nutrition Facts : Calories 641.5, Fat 32.5, SaturatedFat 20.6, Cholesterol 238.2, Sodium 675.3, Carbohydrate 29.9, Fiber 6.1, Sugar 15.9, Protein 59.3

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