Chicken with soft potatoes cooked with aromatic spices the Durban way and eaten with rice, roti or as a bunny chow. A delicious Sunday feast!
Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
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
2 x 3cm piece cinnamon stick
1 tsp curry seeds
2 whole star aniseed
3 whole cloves
1 sprig curry leaves
2 tsp ginger/garlic paste
2 tbsp Spice Bazaar Kashmiri Masala
½ tsp Spice Bazaar tumeric
½ tsp Spice Bazaar garam masala
4 Roma tomatoes grated/finely chopped/blended or half a tin of canned tomatoes
2 potatoes cut into medium sized cubes
salt to taste
few dhania/coriander leaves for garnishing (optional)
1 cup water see recipe notes
Method
- Heat oil, add curry seeds, cinnamon, whole star aniseed and cloves. Fry for a few seconds until it is fragrant.
- Add onion. Once onion is translucent and slightly brown add the ginger/garlic paste. Sauté for a minute.
- Add Spice Bazaar Kashmiri masala and fry for a further minute. Add tomato, curry leaves and a few drops of water if required. Cook for about 10 minutes until thickened.
- Add the chicken and mix well. Add salt to taste, garam masala and turmeric. 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.
- 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.
- Garnish with a fresh coriander leaves and serve with rice, roti or make your own bunny chow.