Durban Chicken Curry

Name: Durban Chicken Curry
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: African,Asian,Indian
Ingredients: 2 tablespoons ghee, or unsalted butter; 2 tablespoon vegetable oil; 1 tablespoon curry powder, or garam masala; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 teaspoon whole cumin; 1 teaspoon cayenne pepper, or to taste; 2 whole cinnamon sticks, about 1/2 ounce; 1 medium onion, finely chopped; 1 tablespoon grated fresh ginger; 4 cloves garlic, minced; 3 pounds bone-in, skin-on chicken pieces, preferably thighs, drumsticks, and wings; 2 medium tomatoes, chopped; 1 tablespoon tomato paste; 2 medium potatoes, peeled and cut into 1/2-inch pieces; 1 medium rutabaga, peeled and cut into 1/2-inch pieces; 1 cup chicken stock; 1 sprig curry leaves; Kosher salt, to taste; Fresh coriander leaves, for garnish, optional; Cooked basmati rice, for serving, optional

A simple Durban chicken curry provides an authentic taste of South African Indian cuisine.

⭐ 3.9 (424 reviews) Prep: 30 minCook: 45 minTotal: 75 minYields: 6 servings

Category Tags:

Dinner Lunch

Cuisine Tags:

African Asian Indian

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Ingredients

2 tablespoons ghee, or unsalted butter
2 tablespoon vegetable oil
1 tablespoon curry powder, or garam masala
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon whole cumin
1 teaspoon cayenne pepper, or to taste
2 whole cinnamon sticks, about 1/2 ounce
1 medium onion, finely chopped
1 tablespoon grated fresh ginger
4 cloves garlic, minced
3 pounds bone-in, skin-on chicken pieces, preferably thighs, drumsticks, and wings
2 medium tomatoes, chopped
1 tablespoon tomato paste
2 medium potatoes, peeled and cut into 1/2-inch pieces
1 medium rutabaga, peeled and cut into 1/2-inch pieces
1 cup chicken stock
1 sprig curry leaves
Kosher salt, to taste
Fresh coriander leaves, for garnish, optional
Cooked basmati rice, for serving, optional

Instructions

Melt 2 tbsp ghee or butter and 2 tbsp vegetable oil in a Dutch oven over low heat.
Add 1 tbsp curry powder, 1 tbsp coriander, 1 tbsp ground cumin, 1 tsp whole cumin, 1 tsp cayenne pepper, and 2 cinnamon sticks; cook for 1 minute until fragrant, stirring constantly.
Increase heat to medium, then add 1 chopped onion, 1 tbsp grated ginger, and 4 minced garlic cloves; cook, stirring, for 3 minutes until softened.
Increase heat to high, add 3 lbs bone-in, skin-on chicken pieces, and stir to coat for 5 minutes.
Stir in 2 chopped tomatoes and 1 tbsp tomato puree.
Add 2 peeled and diced potatoes, 1 peeled and diced rutabaga, 1 cup chicken stock, and 1 sprig curry leaves.
Simmer on medium-low for 30 minutes, stirring occasionally, until chicken is cooked and vegetables are tender. Season with salt as needed. Serve garnished with coriander leaves.

Nutritional Info (per serving)

Calories: 547 kcal

Carbohydrate: 23 g

Cholesterol: 225 mg

Fiber: 4 g

Protein: 43 g

Saturated Fat: 10 g

Sodium: 460 mg

Sugar: 5 g

Fat: 33 g

Unsaturated Fat: 0 g