Durban Chicken Curry
This Durban chicken curry is a flavor-packed, spicy dish that features tender chicken and hearty vegetables simmered in a rich, aromatic sauce. Perfect for a comforting weeknight dinner or a special occasion, this easy Durban chicken curry recipe brings the best of South African cuisine to your table. Experience the unforgettable taste of homemade Durban chicken curry with every bite!
Ingredients
- 2 tablespoons ghee or unsalted butter
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder or garam masala
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon whole cumin seeds
- 1 teaspoon cayenne pepper (or to taste)
- 2 whole cinnamon sticks
- 1 medium onion, finely chopped
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, and wings preferred)
- 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 of curry leaves
- Kosher salt, to taste
- Fresh coriander leaves, for garnish (optional)
- Cooked basmati rice, for serving (optional)
Instructions
- Gather all your ingredients before starting. This ensures a smooth cooking process.
- In a large Dutch oven or heavy-duty pan, melt the ghee or unsalted butter along with the vegetable oil over low heat.
- Add the curry powder, ground coriander, ground cumin, whole cumin seeds, cayenne pepper, and cinnamon sticks. Cook, stirring frequently, until the spices are fragrant—about 1 minute. Be careful not to let them burn.
- Increase the heat to medium and toss in the chopped onion, grated ginger, and minced garlic. Cook, stirring often, until the mixture is softened—about 3 minutes.
- Turn the heat to high and add the chicken pieces. Stir well to coat each piece with the spices and onion mixture. Let the chicken brown slightly, about 5 minutes.
- Add the chopped tomatoes and tomato paste, stirring everything together. The tomatoes should start to break down and create a rich base for the curry.
- Now, add the potatoes, rutabaga, chicken stock, and the sprig of curry leaves. Stir everything together, ensuring the vegetables are submerged in the liquid.
- Reduce the heat to medium-low, cover the pot, and let it simmer gently for about 30 minutes. Stir occasionally to prevent sticking, and check that the potatoes and rutabaga are tender.
- Season with kosher salt to taste and adjust the spice level if needed.
- Serve the curry hot, garnished with fresh coriander leaves and alongside basmati rice, if desired.
Notes
Bone-in chicken is best - Chicken on the bone, such as thighs, drumsticks, or wings, works best with this recipe as the bones enrich the flavor and the chicken remains moist. Cook the potatoes with care - Care should be taken to ensure there is enough heat to cook the potatoes through. You will notice they absorb much of the water and become fluffy when ready.