South African Recipe

I haven’t spent much time in my kitchen the last few days, it’s been light meals and rushing around. My middle son has started college, and yes he is studying at a culinary school, wants to become a chef so he can teach his mum a few professional tricks. Our home feels empty with 2 of my boys now almost out the house, my 17 year old is staying at the college residence. Although he drove me crazy when he was at home I miss him terribly. The only positive is that I got to cook a Spicy Durban Chicken Curry, only because I didn’t have to hear his moans about the fact that he hates Chicken Curry and even more so if it was chicken on the bone.

This Spicy Durban Chicken Curry will definitely tantalize your tastebuds with it’s robust flavours. There are many different versions of cooking a chicken curry but my favourite is this one, cooked the South African Indian way with no fancy frills, just plain old chicken curry.

If you have eaten a curry cooked in a South African Indian home you will know a lot of our meat dishes are cooked with meat on the bone. The bone adds loads of flavour to the sauce or gravy as we know.

We do cook our chicken curry very similar to the way we would cook a Durban Lamb Curry https://itsallaboutthekitchen.co.za/recipe/durban-lamb-curry/ . There’s is no quick fix to cooking a delicious curry, you cannot achieve the same results if you just add all the ingredients to the pot and just cook it in a hurry. You do have to layer the flavours, saute your onion and garlic, roast your spices and let the curry simmer on a low heat. The longer it simmers the more flavourful it becomes. It’s even more delicious if you allow it to stand for a while before serving.

I remember my mum sometimes cooked the chicken curry and then popped it into the oven for a short while, this totally enhanced the flavour of the curry. Like I have mentioned in a previous post it is best to roast your spices and grind them, you can store them in an airtight bottle. I don’t grind a whole lot, just enough to last me a couple of weeks so that way I know it still maintains its freshness. Nothing beats freshly ground spices.

If you love curries then you may also want to try some of these recipes:

https://itsallaboutthekitchen.co.za/recipe/mince-curry-potatoes/

https://itsallaboutthekitchen.co.za/recipe/gadra-borlotti-bean-curry/


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Spicy Durban Chicken Curry
Spicy Durban Chicken Curry cooked with Indian Spices
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Cuisine Indian
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
Cuisine Indian
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Heat ghee and add the whole spices, cinnamon, bay leaf, elachie, black elachie, star aniseed. When it becomes fragrant add onion, chilli and curry leaf
  2. Saute until onion is slightly brown
  3. Add ginger/garlic paste and saute for a further minute
  4. Add the ground spices, coriander, cumin, soomph, chilli powder, masala and turmeric
  5. Mix well, add a few drops of water to prevent scorching and fry for a minute
  6. Add the chicken and potatoes. Season with salt. Simmer on a low heat for 5 minutes. Add tomatoes and simmer for another 5 minutes
  7. Add half cup of water and simmer until potatoes are tender and soft. The tomatoes and amount of water I've added creates enough gravy, however you can add more if required. Please note that your gravy should be thick, not runny
  8. Sprinkle in the garam masala and crush the methi leaves with your fingertips and add it in. Mix well. Turn heat off and allow your curry to stand at least half an hour before serving.
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Firstly, I’m not even sure what’s the correct word for this dish anymore, far too confusing for my brain. Pilaf or Pulao is supposed to be a dish with a touch of spice and the rice and curry is mixed together and then cooked. Breyani or Biryani on the other hand is supposed to be a layered dish, a little more spicy than a Pilaf. Even for an Indian this can be much too confusing at times. I love food and I love reading all of the history behind some dishes but at the end of the day if something tastes great, quite frankly does it really matter if it’s a Breyani or a Pilaf.

I tried to keep this dish as simple as I could, it can be a tedious task but so worth it so you really don’t mind putting in a bit of effort. It is great to marinate your chicken overnight but if you don’t have the time to prep in advance it’s perfectly ok not to. I decided to make this on the  spur of the moment so I didn’t have time to prep in advance but it still tasted divine. It is a beautiful piquant dish and so worth the effort put into making it.

I used a cup and a half of rice but you an always increase the quantity to two cups. I also used about 80 grams of butter but you can easily leave out the butter or add less butter. If you not eating Pilaf everyday you can indulge in a little extra butter. It’s also best to roast your spices and grind them yourself, nothing beats freshly ground spices, the aroma is nothing compared to a store bought one.


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Chicken Pilaf/Pulao

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Cuisine Indian
MAIN COURSES CHICKEN
RECIPES MAIN COURSES

Servings


Ingredients

Cuisine Indian
MAIN COURSES CHICKEN
RECIPES MAIN COURSES

Servings


Ingredients

Votes: 0
Rating: 0
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Instructions
  1. Wash rice, season with salt and cook until it's half done. Sprinkle a little food colouring in, cover and set aside. Do not mix in the food colouring immediately. After a few minutes it will give the rice a few different tones, when mixed.

  2. Preheat oven to 180 deg celcius. Boil your potatoes until half cooked, season and shallow fry them, set aside

  3. Heat oil on low heat, add the 2 pieces of cinnamon stick, elachie, star aniseed and bay leaf. Fry until fragrant and add onion, curry leaf, chilli and thyme. Sauté the onion until it is a little brown

  4. Add the ginger/garlic paste. Fry for a minute. Add the chilli powder, masala, ground coriander, cumin, soomph, turmeric, ground cardamom and garam masala. Add a few drops water and fry for a minute, then add the yogurt, mix well

  5. Add the chicken and the mint. Season with salt. Cook for 10 minutes. Add the tomatoes. Cover and simmer for a further 10 minutes

  6. Mix the curry, potato and rice together. Place the cubes of butter on top of the rice. Sprinkle a cup of water over the rice and cook in the oven for an hour. You can leave it in for a short while longer if it's not fully cooked and add a few extra drops of water, if required. Once cooked garnish with coriander.


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