A simple, tasty Durban-style chicken curry is made with basic ingredients like oil, onions, ginger, garlic, chillies, tomatoes, and potatoes. It is flavoured with a few whole and ground spices, which I will list below, adding depth of flavour, warmth, and heat to the curry.
The adaptation of Indian spices in South African cuisine, particularly among the Indian community in Durban, is a fascinating story of cultural fusion and culinary innovation.
Indian indentured labourers were brought to South Africa by the British in the late 19th and early 20th centuries to work on sugarcane plantations. These labourers carried with them their rich culinary heritage. However, the journey wasn’t just physical, it was also a journey of flavours, transforming to suit the new environment and the South African palate.
Due to limited access to traditional Indian ingredients, these labourers adapted their recipes using locally available ingredients and spices.
Over time, the blending of Indian spices with local South African ingredients led to a unique flavour profile. For example, incorporating local meats like mutton and chicken into traditional Indian recipes.
Traditional Indian spice blends were adapted. Locally available spices were used to create unique masalas tailored to the tastes of the South African Indian community. The use of chillies, which grow well in the South African climate, became prominent. This led to the development of distinctly spicy Durban curries. Durban Indian cuisine is known for its intense and deeply flavoured dishes, achieved through the careful balancing of spices.
The adaptation of Indian spices in Durban is a testament to the resilience and creativity of the Indian community in South Africa, creating a unique and beloved culinary tradition that continues to thrive and evolve.
So when you eat a Durban-style curry, know that this type of curry has been adapted for the South African palate. It has evolved over decades and is truly a testament to our forefathers who paved the way for South African Indians.
I have travelled to India a couple of times and dined at many Indian restaurants. You will never find a Durban Indian chicken or lamb curry on the menu. You will find chicken, lamb, or mutton curry, but the flavours will be different. This type of curry is unique to Durban and holds a rich history that adds to South African Indian heritage and culture.
I hope you enjoy my simple take on how to make a Durban-style chicken curry.
INGREDIENTS
- 1 kg Chicken Pieces
- Half Onion Diced/Sliced
- 1 Sprig Curry Leaves
- 1 Teaspoons Ginger & Garlic
- 1 Teaspoon Crushed Garlic
- 2 Sliced Green Chillies
- 1 Large Grated Tomato
- 1 Teaspoon Teaspoon Salt
- 2 Small Potatoes Cut In 1/4’s
- 200- 250 ML water
- Coriander To Garnish
WHOLE SPICES
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fennel Seeds
- 1 Cinnamon Stick
- 2 Cloves
- 2 Elachi Pod
- 1 Star Anise
- 1 Bay Leave
GROUND SPICES
- 4 Plastic Tablespoons Kashmiri Mixed Masala
- 1/4 Teaspoon Turmeric
- 1/2 Teaspoon Dhania & Jeera Powder
- 1/2 Teaspoon Garam Masala
METHOD
- To a heated pot, add in vegetable oil about 1/4 cup. Once the oil is heated add the onions, curry leaves and green chillies. Cook this on medium heat.
- Once the onions are translucent and slightly starting to brown add in the whole spices. Let everything cook for 5 minutes.
- Add in crushed ginger and garlic and mix it in. Next add in the ground spices and let this braise for 3-5 minutes, stirring occasionally.
- Mix in the grated tomatoes, season with salt and mix. Pop on the lid and cook for a couple minutes minutes until the oil starts to surface.
- Once the oil has surfaced add in the chicken pieces. Coat the chicken with gravy.
- Pop on the lid and let this braise for 10-15 minutes.
- Keeping the lid on will lock in the moisture and the curry will cook faster. After about 15 minutes monitor the amount of liquid thats in the pot.
- Place the potatoes in the pot, submerging the potatoes into the gravy and pop on the lid.
- After 5 minutes add in the hot water and let the curry start to simmer.
- Once the potatoes are cooked and the gravy has thickened. Garnish with coriander and serve.
Enjoy with fluffy basmati rice or roti and a carrot salad, enjoy.
Watch Recipe : https://youtu.be/2OPIOQE5v1M?si=ThbA4-rsbEeJ8zEQ