One thing about us South Africans, we sure love a pot of curry! If it were up to us, Durban curry would be the national dish of Mzansi.
Instagram foodie Chanel Hamiel shares her recipe for the perfect home cooked Durban Curry.
The recipe has made its way through the hands of generations of women and now you can make it too.
8 pieces of chicken, skinned (I use a chicken braai pack)
1 onion, finely sliced
1 sprig of curry leaf
1 bay leaf
3 cardamom pods
1 bay leaf
1 star anise
3 tsp masala (I use Kashmiri)
½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tbsp ginger and garlic paste
½ cup hot water
3 tomatoes, finely sliced or chopped small
3 tbsp oil
2 potatoes, peeled and cubed
1 tsp egg yellow
Salt to taste
Handful of fresh coriander
- In a heavy based pot, heat the oil at medium temperature.
- Add the curry leaf, bay leaf, star anise and cardamom pods and fry until fragrant.
- Add the onions and ginger garlic paste then fry till the onions are soft.
- Next add the masala, turmeric, cumin, coriander powder and 1 tsp of salt.
- Mix to coat the onions and fry for 1 min.
- Add in half a cup of boiling water and mix.
- Add the chicken and tomatoes and mix to coat them, then put the lid on and cook for 10 minutes.
- While the chicken is cooking, place your potatoes in a bowl and add egg yellow. Mix to colour and coat the potatoes.
- Add the potatoes and make sure it is submerged under the chicken in the gravy.
- Cover the pot with a lid and cook for 50 mins until the chicken is tender and potatoes soft.
- Once the curry is cooked, garnish with coriander and serve with rice or roti.