Durban Curry

Name: Durban Curry
Total time: 45 min
Ingredients: 2 cups Basmati rice; 2 tbsp oil; 1 large onion, sliced into rings; 1 sprig curry leaves; 2 garlic cloves, finely chopped; 1 tsp finely grated fresh ginger root; 3 tsp curry masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1/2 tsp ground turmeric; 1kg skinless chicken breasts cut into strips; 3 small Chillies finely chopped (or left whole if you prefer it mild, you fish them out at the end of cooking time); 2 medium Tomatoes; 200ml chicken stock; 1 tsp tomato purÃÂ©e; 4-5 medium Potatoes, peeled and diced; fresh coriander leaves, to serve; 2 ripe firm Tomatoes, diced - or 2 carrots grated; 2 tsp mint sauce or mint jelly; 1 green chilli, finely diced; 2 tsp red wine vinegar; pinch Sugar; (If you do not fancy rice - turn it into a bunny chow - loaf of bread cut in half and pulled the middle out, flatten the extra and use as a lid)

www.bbcgoodfood.com

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Total: 45 minutes

Servings: 4

Author : tess1thomas

Instructions

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Step 1

Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.

Step 2

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.

Step 3

Increase the temperature and add the chicken and chillies, stirring well for a few minutes.

Step 4

Step 5

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.

Step 6

Serve on a bed of rice with the tomato and mint sambal.

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