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Durban Chicken Curry

Durban Chicken Curry

Durban Chicken Curry
Recipe by: Daleen van der Merwe

Serves: 4—5
Preparation: 10 minutes
Cooking: 45 minutes

1 kg chicken thighs and drumsticks

45 ml Excella oil
1 large onion, sliced
1 sprig curry leaves
2 clove garlic, grated
2 t grated ginger
1 tbsp masala
1 tbsp curry powder
½ t turmeric
3 ripe tomatoes, peeled and diced
¾ cup chicken stock
2 potatoes, peeled and cut in chunks
1 t ground coriander
1 stick cinnamon
200 g green beans, trimmed and cut in half
2 t garam masala
fresh coriander leaves, to serve
cooked Excella rice, to serve

Season the chicken with salt to taste. Heat the oil in a saucepan and fry the chicken pieces until golden brown. Remove and keep aside. Fry the onion and curry leaves in the same saucepan until the onion is soft. Stir in the garlic, ginger and spices and cook for a couple of minutes over low heat. Add the chicken, tomatoes, stock,  potatoes, coriander and cinnamon and cook for 30 minutes. Add the green beans and garam masala and cook for a further 6 minutes. Adjust the seasoning if needed.

Garnish with coriander leaves and serve with the rice.

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