Spicy Durban chicken curry

Name: Spicy Durban chicken curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/4 cup (60ml) sunflower oil; 8 chicken thigh fillets, cut into 3cm pieces; 1 onion, thinly sliced; 2 garlic cloves, chopped; 2 cinnamon quills; 1 tbsp mild masala curry powder or mild curry powder; 1 tbsp ginger, chopped; 1 tsp fennel seeds, crushed; 10 curry leaves, plus extra fried to serve; 400g can chopped tomatoes; 2 desiree potatoes, peeled, cut into 2cm pieces; 1 Lebanese cucumber, finely chopped; Shredded coconut, to serve; Nigella seeds, to serve; Lime wedges, to serve; Roti, to serve

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $7.90 /serving

Author : Warren Mendes

cucumber potato canned tomatoes

Instructions

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Step 1

Heat 1 tbs oil in a large frypan over medium-high heat. Cook half the chicken, turning, for 6 minutes or until browned. Drain on paper towel. Repeat with another 1 tbs oil and remaining chicken.

Step 2

Add remaining 1 tbs oil to pan and cook onion, stirring, for 3-4 minutes until softened. Add the garlic, cinnamon, curry powder, ginger, fennel and curry leaves, then cook, stirring, for 2-3 minutes until fragrant. Return chicken to pan with tomato and potato, and 1 cup (250ml) water. Bring to a simmer, then cook for 10 minutes or until potato is tender and chicken is cooked through.

Step 3

Top the curry with cucumber and scatter with coconut and nigella seeds. Serve with lime wedges and roti on the side.

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