Durban Chicken Curry with Peas and Potatoes

6 chicken pieces cut into smaller portions
1 teaspoon ginger and garlic
1/2 cup peas
4 medium potatoes quartered
2 medium sized onions sliced fine
1 teaspoon garamasala
1 tablespoon Chicken curry masala or chilli powder of choice
2 ripe tomatoes
salt to taste (About 1 teaspoon)
6 curry leaves (optional)
1 bunch fresh coriander
2 tablespoons oil
500ml water

Add half teaspoon oil to a heated heavy based pan. Brown the chicken pieces on both sides for a minute or two.

Lower the heat. Remove the chicken from the pan. Add finely chopped onions. Fry for 2-3 minutes until soft. Add remaining oil. Add ginger and garlic.

Add powdered spices. Mix. Braise for 2-3 minutes.

Add half cup water. Mix. Add chopped tomatoes. Mix. Add chicken pieces. Add another cup water. Mix.

Add potatoes and peas. Add salt. Add remaining water. Cover and allow to cook on medium heat for 25-30 minutes.

Serve warm with rice and carrot salad.

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