- 1kg skinless, boneless chicken thighs, cut into chunks OR Chicken pieces
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- salt to taste
- 2 onions, chopped
- 1 tablespoon grated garlic
- 1 teaspoon grated fresh ginger root
- 1 teaspoon mild chili powder
- 1 teaspoon turmeric
- 1 teaspoon Durban masala
- 1 teaspoon jeera and coriander (Koljana)
- 2 teaspoons mother in law spice
- 2 tablespoons water
- 5 teaspoons oil
- 2 tomatoes, grated
- 1 cup water
- 5 potatoes cut in half
Rub chicken with curry powder, garam masala, salt.
Cover and set aside.
Place onion, garlic, ginger, mix above spices with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat.
Cook and stir onion mixture until darkened about 7 minutes.
Stir in chicken and potatoes cook for 3 to 4 minutes, then add tomatoes.
Stir in 1 cup of water and bring the curry to a boil.
Cover and reduce heat to low and cook until the chicken and potatoes are soft, stirring occasionally.
Garnish with fresh dhania. Serve with Basmati Rice
Prepared, tried, and tested Feriel Sonday from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
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- Serving Size: 1
- Calories: 719
- Sugar: 7
- Sodium: 642
- Fat: 27
- Saturated Fat: 7
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 8
- Protein: 69
- Cholesterol: 309
Keywords: spicy durban chicken curry recipe