Durban Curry Recipes

DURBAN CURRY

Steps:

• Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.
• For the chicken curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.
• Increase the temperature and add the chicken and chillies, stirring well for a few minutes.
• Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.
• Add the potatoes and the remaining stock; cover and simmer for a further 20 minutes. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving.
• Serve on a bed of rice with the tomato and mint sambal.

DURBAN CHICKEN CURRY

Steps:

• Gather the ingredients.
• In a large Dutch oven or other heavy-duty pan, melt butter with vegetable oil over low heat. Add curry powder, coriander, ground cumin, whole cumin, cayenne pepper, and cinnamon sticks. Cook, stirring frequently until fragrant, about 1 minute. Be careful not to burn the spices.
• Turn heat to medium and add onion, ginger, and garlic. Cook, stirring often until softened, about 3 minutes.
• Turn heat to high and add chicken pieces. Cook, stirring to coat the pieces in the onion and spices very well, about 5 minutes.
• Add chopped tomatoes and tomato puree, and give pot a good stir.
• Throw in diced potatoes, rutabaga, chicken stock, and curry leaves. Let simmer on medium-low heat, stirring occasionally until the chicken is cooked and the vegetables are tender, about 30 minutes. Adjust the seasoning with salt, if necessary. Serve garnished with coriander leaves and rice, if desired.