Carved out bread loaf, filled with South African chicken curry

Durban curry

Name: Durban curry
Total time: 45 min
Yield: 4
Cuisine: African
Ingredients: 2 cups basmati rice; 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 garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; ½ 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; 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 of 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)

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Serves 4

Easy

Total time: 45 mins

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This recipe was submitted by Good Food member tess1thomas and has not been tested by our team.

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"A taste from home South Africa."

Ingredients

Units:

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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 garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
½ 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 of 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)

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Method

step 1

Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.
step 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.
step 3

Increase the temperature and add the chicken and chillies, stirring well for a few minutes.
step 4

Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.
step 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.
step 6

Serve on a bed of rice with the tomato and mint sambal.

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Durban curry

Ingredients

For the chicken curry

For the tomato and mint sambal (Indian salad)

Method

step 1

step 2

step 3

step 4

step 5

step 6

Comments, questions and tips

Rate this recipe

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Overall rating

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