Name: Homestyle chicken curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 500g chicken, cut into bite sized pieces; ½ onion, finely sliced; 1 small tomato, pureed; 1 tsp ginger and garlic past, or you can crush ginger and garlic separately; 3 cinnamon sticks; ½ tsp fennel seeds; 2 cardamom pods; 1 black cardamom pod; 1 star anise; 2 bay leaves; 4 cloves; ½ tsp ground cumin; ½ tsp ground coriander seed; ½ tsp garam masala; ¼ tsp turmeric; ½ tsp Kashmiri chilli powder; 3 tsp curry powder, depends on heat preference; 2 potatoes, peeled and halved; 2 tbsp oil, coconut or vegetable oil; Salt to taste; 1 tsp coriander, chopped

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If there is one thing that can take me back to my childhood, cheer me up on a bad day, or just randomly make me appreciate life, it is a home cooked chicken curry! It is undeniably one of the most simple but satisfying meals that you will eat but so utterly delicious.

Now of course this is a traditional South African style chicken curry originating from my hometown Durban so it may be a little different to what you’re used to but go with me here and try it first.

Let’s get cooking

Fry onion and whole spices in oil until soft. Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant. Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top and the tomatoes and onions should form a paste.

Add in chicken, salt and ground spices and stir thoroughly. Allow to sauté for 5-10 minutes then add in ½ cup water and potatoes.

Simmer on low-medium heat until potatoes are cooked through. Stir regularly and add water as needed to allow potatoes to cook.

Garnish with coriander and serve with soft, buttery roti’s

Homestyle chicken curry

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

500g chicken, cut into bite sized pieces
½ onion, finely sliced
1 small tomato, pureed
1 tsp ginger and garlic past, or you can crush ginger and garlic separately
3 cinnamon sticks
½ tsp fennel seeds
2 cardamom pods
1 black cardamom pod
1 star anise
2 bay leaves
4 cloves
½ tsp ground cumin
½ tsp ground coriander seed
½ tsp garam masala
¼ tsp turmeric
½ tsp Kashmiri chilli powder
3 tsp curry powder, depends on heat preference
2 potatoes, peeled and halved
2 tbsp oil, coconut or vegetable oil
Salt to taste
1 tsp coriander, chopped

Directions

Fry onion and whole spices in oil until soft
Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant
Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top
Add in chicken, salt and ground spices and stir thoroughly
Allow to saute for 5-10 minutes then add in ½ cup water and potatoes
Simmer on low-medium heat until potatoes are cooked through. Stir regularly and add water as needed to allow potatoes to cook
Garnish with coriander and serve with soft, buttery roti’s