Durban Curry
Member recipe

Durban Curry

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time


Serves 4

A taste from home South Africa

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
mmackeson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy and so delicious. I made it with beef and it was perfect. Very good recipe