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Durban curry
Serves 4
Easy
Total time:
This recipe was submitted by Good Food member tess1thomas and has not been tested by our team.
Skip to ingredients
Units:
- 2 cups basmati rice
For the chicken curry
- 2 tbsp oil
- 1 large onionsliced into rings
- 1 sprig curry leaves
- 2 garlic clovesfinely chopped
- 1 tsp finely grated fresh ginger root
- 3 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- 1kg skinless chicken breastscut into strips
- 3 small chilliesfinely 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 purée
- 4-5 medium potatoespeeled and diced
- fresh coriander leavesto serve
For the tomato and mint sambal (Indian salad)
- 2 ripe firm tomatoesdiced - or 2 carrots, grated
- 2 tsp mint sauceor mint jelly
- 1 green chillifinely diced
- 2 tsp red wine vinegar
- pinch of 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)
Method
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
Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.
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.
