This tasty Durban style chicken curry recipe uses Spice Bazaar’s uniquely blended all-in-1 Masala – the only spice you’ll ever need for that perfect curry every time!

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes


Ingredients in bold available at Spice Bazaar.

600 g chicken (cubed breasts or pieces on the bone, cut into smaller pieces)
5 tbsp vegetable oil
1 onion finely chopped
3-4 tbsp Spice Bazaar All-in-1 Masala
1 tsp Kashmiri chill powder (optional for extra heat)
4 Roma tomatoes grated/finely chopped/blended or half a tin of canned chopped tomatoes
2 potatoes cut into medium sized cubes (8ths)
salt to taste
A few dhania/coriander leaves for garnishing (optional)
Water see recipe notes


  1. Heat oil, add onion. Once onion is translucent and slightly brown add Spice Bazaar all-in-1 masala and fry for about a minute.
  2. Add tomato, curry leaves and a few drops of water if required. Cook for about 10 minutes until thickened.
  3. Add the chicken and mix well. Add salt to taste. Add some water, close the pot and cook on medium heat for 10-15 minutes, stir regularly to ensure it does not burn and add water as required.
  4. Add the potatoes and about half to one cup of water. Here you can add less water if you do not want too much gravy and if you are using very soft cooking potatoes. Sometimes the potatoes cook quite fast, and your gravy would not have thickened by then, leaving you with a watery curry. Turn the heat down to a low setting and allow your curry to cook until gravy is thick and potatoes are soft.
    Cheat tip: pre-cook the potatoes in the microwave in turmeric, salt and water and add to the chicken for the last few minutes.
  5. Garnish with a fresh coriander leaves and serve with rice, roti or make your own bunny chow.