Durban Chicken Curry is a delicious dish with a bit of a kick and is quick and easy to make. You could substitute the chicken with beef or pork if you prefer, or add a tin of kidney beans for a larger meal.
Serves 4
2 tbsp cooking oil
4 large chicken thighs, cut into 2-3 cm chunks
100g brown onion, chopped
1 clove garlic, finely chopped
4 tsp Ukhari Spice Blend
¼ tsp salt
200g tomatoes, chopped
300ml water
200g white potatoes, peeled and cut into 2-3 cm cubes
50g frozen peas
1 tsp cornflour mixed with 2 tsp water (optional)
Add ½ tbsp of the oil to a large pan. Heat the oil over a medium heat and brown the chicken pieces for a minute or two, stirring regularly. Remove the chicken from the pan and set aside. Lower the heat to a medium-low.
Add the remaining oil and the onion and fry for 5 minutes until it starts to soften. Add the garlic and Ukhari Spice Blend and stir fry for about 30 seconds. Add the salt and the tomatoes, stir in and then add the water, potatoes, chicken and peas. Cook on a medium heat for 20-25 minutes, stirring occasionally.
Thicken the curry with cornflour, if required.
Serve with rice and Indian chutneys.
