Entree: South Africa – Durban Indian – Durban Curry (Hearty South African Indian-style curry of spiced meat simmered in a fragrant masala sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) ghee or clarified butter (optional) (1 tbsp (15 ml))
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 garlic cloves, minced
- 2 in (5 cm) fresh ginger, grated, about 1.5 tbsp (22 g)
- 2 green chilies, slit (optional)
- 2 lb (900 g) bone-in chicken thighs, cut into serving pieces, about 4–6 pieces
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, about 12 oz (350 g)
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 3 tbsp (24 g) Durban curry powder or robust curry powder blend
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) chili powder or to taste
- 1 cinnamon stick (2–3 in (5–8 cm))
- 4 whole cloves
- 1 tsp (5 g) mustard seeds
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1 tsp (4 g) sugar or to taste (optional)
- 1 cup (240 ml) chicken stock or water
- Salt to taste, about 1–1.5 tsp (5–8 g)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) ghee or clarified butter (optional) (15 ml)
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 garlic cloves, minced
- 2 in (5 cm) fresh ginger, grated, about 1.5 tbsp (22 g)
- 2 green chilies, slit (optional)
- 2 lb (900 g) bone-in chicken thighs, cut into serving pieces, about 4–6 pieces
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, about 12 oz (350 g)
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 3 tbsp (24 g) Durban curry powder or robust curry powder blend
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) chili powder or to taste
- 1 cinnamon stick (2–3 in / 5–8 cm)
- 4 whole cloves
- 1 tsp (5 g) mustard seeds
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1 tsp (4 g) sugar or to taste (optional)
- 1 cup (240 ml) chicken stock or water
- Salt to taste, about 1–1.5 tsp (5–8 g)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the whole spices (cinnamon stick, cloves, mustard seeds) in a dry skillet over medium heat until fragrant, about 1 minute; remove and grind or crush them coarsely. Combine with curry powder, ground coriander, cumin, turmeric, and chili powder; set aside.
2. Heat vegetable oil and ghee in a large heavy-bottomed pot over medium heat. Add the sliced onion and cook, stirring, until deep golden, about 10–12 minutes.
3. Add garlic, ginger, and green chilies and cook 1–2 minutes until aromatic. Stir in the spice blend and cook for 1–2 minutes, adding 1–2 tbsp (15–30 ml) water if the spices threaten to burn.
4. Increase heat to medium-high and add the chicken pieces; brown lightly on all sides, about 4–6 minutes.
5. Add the chopped tomatoes, tamarind paste (or lemon juice), sugar, and potatoes. Pour in the chicken stock (1 cup (240 ml)) so there is enough liquid to almost cover the chicken. Season with salt.
6. Bring to a simmer, reduce heat to low, cover partially, and cook until chicken and potatoes are tender and the sauce has thickened, about 30–35 minutes. Stir occasionally and adjust seasoning with salt or a pinch more sugar/tamarind to balance flavors.
7. If sauce is too thin, uncover and simmer a few minutes to reduce. If too thick, add up to 1/4 cup (60 ml) water or stock.
8. Finish with chopped cilantro, remove the cinnamon stick, and serve hot with steamed rice, roti, or bread.

1. Toast the whole spices (cinnamon stick, cloves, mustard seeds) in a dry skillet over medium heat until fragrant, about 1 minute; remove and grind or crush them coarsely. Combine with curry powder, ground coriander, cumin, turmeric, and chili powder; set aside.
2. Heat vegetable oil and ghee in a large heavy-bottomed pot over medium heat. Add the sliced onion and cook, stirring, until deep golden, about 10–12 minutes.
3. Add garlic, ginger, and green chilies and cook 1–2 minutes until aromatic. Stir in the spice blend and cook for 1–2 minutes, adding 1–2 tbsp (15–30 ml) water if the spices threaten to burn.
4. Increase heat to medium-high and add the chicken pieces; brown lightly on all sides, about 4–6 minutes.
5. Add the chopped tomatoes, tamarind paste (or lemon juice), sugar, and potatoes. Pour in the chicken stock (240 ml) so there is enough liquid to almost cover the chicken. Season with salt.
6. Bring to a simmer, reduce heat to low, cover partially, and cook until chicken and potatoes are tender and the sauce has thickened, about 30–35 minutes. Stir occasionally and adjust seasoning with salt or a pinch more sugar/tamarind to balance flavors.
7. If sauce is too thin, uncover and simmer a few minutes to reduce. If too thick, add up to 1/4 cup (60 ml) water or stock.
8. Finish with chopped cilantro, remove the cinnamon stick, and serve hot with steamed rice, roti, or bread.