Durban Curry
Member recipe

Durban Curry

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Serves 4

A taste from home South Africa

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  • 2 cups Basmati rice
  • For the chicken curry
  • 2 tbsp oil
  • 1 large onion, sliced into rings
  • 1 sprig curry leaves
  • 2 garlic cloves, finely chopped
  • 1 tsp finely grated fresh ginger root
  • 3 tsp curry masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1kg skinless chicken breasts cut into strips
  • 3 small Chillies finely chopped (or left whole if you prefer it mild, you fish them out at the end of cooking time)
  • 2 medium Tomatoes
  • 200ml chicken stock
  • 1 tsp tomato purée
  • 4-5 medium Potatoes, peeled and diced
  • fresh coriander leaves, to serve
  • For the tomato and mint sambal (Indian salad)
  • 2 ripe firm Tomatoes, diced - or 2 carrots grated
  • 2 tsp mint sauce or mint jelly
  • 1 green chilli, finely diced
  • 2 tsp red wine vinegar
  • pinch Sugar
  • (If you do not fancy rice - turn it into a bunny chow - loaf of bread cut in half and pulled the middle out, flatten the extra and use as a lid)


    1. Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.
    2. For the chicken curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.
    3. Increase the temperature and add the chicken and chillies, stirring well for a few minutes.
    4. Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.
    5. Add the potatoes and the remaining stock; cover and simmer for a further 20 minutes. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving. Serve on a bed of rice with the tomato and mint sambal.

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mmackeson's picture
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Very easy and so delicious. I made it with beef and it was perfect. Very good recipe