Recipes / Chicken /

Durban Chicken Curry


  • 2 tablespoons ghee (or butter)
  • 1 tablespoon vegetable oil
  • 1 tablespoon of curry powder
  • 1 to 2 whole cinnamon sticks
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of whole cumin
  • 1 teaspoon of cayenne pepper or Paprika (or both)
  • 1 finely chopped or grated onion
  • 1.4cm of fresh grated ginger
  • 4 cloves of finely chopped garlic
  • 8 pieces of chicken (preferably on the bone for flavour)
  • 2 chopped tomatoes or Tinned Chopped Tomatoes
  • 1 tablespoon of tomato puree
  • 1 sprig of curry leaves
  • 2 potatoes (diced into half-inch cubes)


Step 1 – In a heavy-based pan, melt the butter in the vegetable oil, then add the spices to temper and become fragrant. Be careful not to burn the butter or the spices.

Step 2  – Add the onions, garlic and ginger and fry until softened. This takes about 3 minutes on medium heat.

Step 3 – Turn the heat up to high and add the chicken pieces to brown, regularly turning into the onion and spice mixture. (Alternatively, you can add the chicken to the sauce after the tomatoes are cooked down after step 4)

Step 4 – After about 5 minutes, add the tomato puree and chopped tomatoes, then stir.

Step 5 – Add diced potatoes and curry leaves. Add salt for taste, then simmer for 30 minutes on low to medium heat. Poke the potatoes with a fork so that they absorb the gravy.

Step 6 – When ready, use fresh coriander leaves for garnish, and serve with sambal.

Note: Traditionally, the curry is served on a bed of basmati rice, but there are many ways to serve it, such as in roti, bunny chow, or pap.