Author Topic: DURBAN CURRY RECIPE  (Read 5523 times)

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Online Ghoulie

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« on: January 16, 2015, 10:08 AM »
DURBAN CURRY RECIPE - from a South African based Indian foodie - Philen Naidu.

This, for 1kg chicken. Curry pieces, on the bone releases best flavour.

* pan roast 1 med cinnamon stick, 3 dry green cardamom, 1 dry bay leaf, 2 clove and 1/2tsp cumin seed.
Then grind to powder with dry red chilli (1 or 2) and 3 black peppercorn OR substitute whole spices with 1/2 tsp garam masala and 1/2 tsp cumin powder. But you'll lose flavour.

? add 250g chopped, bright red tomato, 240ml curd/yoghurt (full cream), 4 chopped green chilli (for medium heat), 1/4 tsp turmeric, 2 tsp ginger/garlic mix and 1/2 tsp saffron (for the truly authentic version).
Blitz all this into paste and marinate chicken 30min.

* finely slice 2 medium onions. Slice not chop. Red onion better than white.
Fry until golden. Remove from heat to cool, then crush with the back of a spoon and sprinkle over chicken during marination.

? heat 60/40 mixture of ghee(or unsalted butter)/sunflower oil on medium heat.
Remove chicken and onion from marinade and fry 5min both sides.

Add all remaining marinade mixture plus a sprig of curry leaves and salt, bring to boil then gentle simmer until tender.

1) sprinkle slivered roasted almonds immediately after switching off heat, while pot is standing.
2)  add halved dates or dry prunes during simmer, for exotic sweeter version.

Garnish with some fresh dhania (coriander) leaves.

Online Peripatetic Phil

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« Reply #1 on: January 16, 2015, 10:40 AM »
Interesting enough to lead me to research the man's web site, where I read (amongst many other things of interest) the following exchange :

Quote from: Philen
Quote from: Steve
I just had 2 questions :
i see you don

Offline Onions

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« Reply #2 on: February 09, 2015, 06:04 PM »
Perhaps a casserole dish?

Offline Johnnybuh

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« Reply #3 on: July 03, 2021, 02:03 AM »
I cook a nice spinach and lentil curry from an Anjum Anand book:

Put yellow lentil about 100g in water about 1l with some chopped ginger, turmeric and two whole chilliestake these out at the end.  Cook for 10 min
Blitz 2 skinned tomatoes and add these in - cook for another 20 min
Add spinach and salt or not and cook for about 10 more min - the lentils should start to break down by now.
At then end, fry some garlic, ground cumin, ground coriander and garam masala then stir this in.

I think thats about it - it is tasty but not hot. Obviously you can add or change most of the ingredients to your taste.


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