Durban Chicken Curry
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
3-4
ingredients
- 1 teaspoon ghee
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon paprika
- 12 boneless skinless chicken thighs
- 1⁄2 tablespoon ghee
- 2 large onions, medium dice
- 4 garlic cloves, minced
- 1 1⁄2 tablespoons curry powder (homemade or authentic Indian brand)
- 1⁄2 tablespoon lime juice
- 1 tablespoon grated fresh ginger
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 1⁄2 tablespoon sugar
- 1 tablespoon cilantro, chopped
- 2 cinnamon sticks
- 3 bay leaves
directions
- Preheat oven to 300°F.
- Heat 1 teaspoon ghee in a non stick fry pan.
- Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
- Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole.
- In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
- Add the curry powder and cook further 2 minutes.
- Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
- Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
- SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread.
- LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!
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RECIPE SUBMITTED BY
Emjay99
Canada