Durban-Style Chicken Curry

Ingredients

• 2 kg chicken pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tbsp BlixSam Grill Forge
• 1 tsp BlixSam Mirchi Fire
• 2 large onions, finely sliced
• 4 cloves garlic, crushed
• 30 g fresh ginger, grated
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated
• 4 medium potatoes, peeled and halved
• 500 ml chicken stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tbsp chopped fresh coriander
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Season the chicken generously with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Mirchi Fire.
3. Brown the chicken in batches until golden brown. Remove and set aside.
4. Add the onions and cook until soft and lightly caramelised.
5. Stir in the garlic and ginger and cook for 1 minute until fragrant.
6. Add the tomato paste and grated tomatoes, stirring for 3–4 minutes until slightly reduced.
7. Return the chicken to the pot and coat well in the rich curry mixture.
8. Add the potatoes, chicken stock, Worcestershire sauce and bay leaves.
9. Bring to a gentle boil, then reduce the heat, cover and simmer for 50–60 minutes, until the chicken is tender and the potatoes are soft.
10. Remove the bay leaves and season with salt and black pepper to taste.
11. Garnish generously with chopped fresh coriander before serving.

Serving Suggestion