HOW TO MAKE DURBAN CHICKEN CURRY

INGREDIENTS

1-3tbsp vegetable oil

5 cloves garlic, crushed or mashed

2 green chillies, finely chopped

1 large onion, diced

3tbsp ginger, finely mashed

3tbsp curry powder

1tsp freshly ground cumin

1tsp freshly ground coriander seed 1tsp turmeric powder

1kg chicken thighs, cut into at least three pieces or go smaller if you like

1tsp salt

5 smallish overripe tomatoes, finely chopped

2 small potatoes, diced to about 2cm, if you want them to cook faster

8-10 fresh curry leaves finely chopped

METHOD

This is really quick to make, but if you possibly can, leave this curry at the end on a very low heat for a further 20 minutes for the flavours to develop. As with any curry, it is even better eaten the next day.

Heat the oil in the pan and add the garlic, chilli and onion and stir until nicely soft, add the spices taking care not to burn them and allow them to roast off.

Now add the chicken pieces and the salt and stir to coat, then let the chicken brown slightly, again taking care not to burn.

Once you have allowed some of the chicken to brown, add the tomatoes and potatoes and the stock, and reduce the heat. Allow to cook through and stir from time to time.

Once the chicken is cooked, and the tomatoes have broken down into a delicious thick sauce, and the potatoes are deliciously yellow from the spices, you can add the curry leaves.

Season to taste with salt if required, you must always adjust the seasoning just before serving.

Serve in a quarter loaf or half loaf of uncut white bread and top with the sambals.