Namaha’s Durban Curry


  • 6 chicken pieces thigh and drumsticks
  • 2 onions chopped
  • 2 potatoes diced in 5cm blocks
  • 2 tomatoes diced diced or 1 tin tomatoes
  • 1 eggplant diced – optional in 5cm blocks
  • 1 bay leaf
  • 1 tablespoon medium curry
  • 1 teaspoon ginger
  • 4 cloves Garlic
  • 2 teaspoon turmeric
  • 1/2 teaspoon cardamon
  • 1 Tablespoon brown sugar – to taste
  • 1 Tablespoon brown vinegar – to taste ( IF you add vinegar you need sugar to balance out the flavour)
  • 2 Tablespoons of coconut oil
  • 500ml water
  • Cornflour

Cooking time : 35 minutes Serves 6 people – Serve the following day to allow flavors to mature.

Add 1 teaspoon of oil to a heavy heated pan and brown chicken both sides . Remove chicken. Lower the heat and add the rest of the coconut oil – Fry onions and garlic for 3 mins until soft – add spice mix and fry as a paste to bring out flavors – add half the water so the spice paste does not stick to the pan – braise for 3 minutes- add the rest of the water , tomatoes, eggplant , diced potato and chicken and allow to cook on a medium heat for 25 minutes – use corn flour to thicken. Serve with Basmati Rice

Sambals to serve with your Curry on the table

  • Fresh coriander chopped in a bowl
  • sliced banana
  • chopped tomato with red onions
  • coconut
  • chutney
  • natural yogurt
  • Papadams

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