Spicy Durban Chicken Curry

Ingredients

• 1 kilogram chicken pieces
• 1/4 cup vegetable oil
• 1 large onion
• 1 tbsp ginger/garlic paste
• 1 sprig curry leaf
• 2 large tomatoes (blanched and grated)
• 2 cinnamon sticks
• 2 bay leaf
• 2 star aniseed
• 2 black elachie/cardamom
• 2 tspn ground coriander
• 1 tspn ground cumin
• 1/2 tspn turmeric
• 1 tspn garam masala
• 1 tspn dried methi leaves/fenugreek leaves ((optional))
• 3 tbsp masala
• 1/2 tspn ground soomph/fennel
• 1 cup water
• 4 potatoes (cut into medium sized cubes)

Instructions

1. 1

   Heat oil. Add the cinnamon sticks, bay leaf, star aniseed and black elachie and fry until fragrant

2. 2

   Add onion and curry leaf and saute until onion is golden brown

3. 3

   Add ginger/garlic paste and fry for a minute

4. 4

   Add the chicken together with the masala, cumin, coriander, garam masala, fennel and turmeric. Mix well and turn heat down to the lowest setting and cook for 10 minutes. You can add a few drops of water to prevent scorching, only if necessary

5. 5

   Add the tomatoes, close the pot and simmer until the tomatoes are cooked

6. 6

   Add potatoes, season with salt and cook for 5 minutes

7. 7

   Add a cup of water and allow curry to simmer on low heat until potatoes are soft and tender. Add the dried methi leaves in the last few minutes of cooking time

8. 8

   Garnish with coriander. Best served with rice or roti