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Durban Chicken Curry

Ingredients

Scale

FOR THE SPICE RUB

  • 2 TBS hot / 4 TBS mild curry powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 tsp coarse salt
  • 1 tsp black pepper


FOR THE CURRY

  • 8 bone-in chicken thighs- skin on
  • Olive oil
  • 2 large onions
  • 2 cloves of garlic
  • 28 oz /800 g can tinned tomatoes
  • 2 cups water
  • ¼ cup vinegar
  • 4 bay leaves
  • 3 TBS apricot jam

Instructions

In a bowl combine all the ingredients for the rub together. Sprinkle the rub on the chicken thighs and use your fingers to massage and coat the chicken evenly on all sides.

Heat 2 TBS of oil in a large skillet or heavy pot over medium/high heat. Add the chicken in batches so as not to overcrowd them. Sear the thighs on both sides (3-4 minutes) until golden brown. Remove the chicken and set it aside.

Slice the onions into 1/4 inch slices and chop the garlic cloves.

In the same pot add the sliced onions and garlic and cook on medium heat until golden and caramelized (6-8 mins).

In a bowl combine the tinned tomatoes, water, vinegar, bay leaves and apricot jam.

Place the chicken back in the skillet on top of the onions. Pour over the tomato mixture. Simmer uncovered for 80 minutes.

Serve with rice and sambals (tomato-cucumber salad and sliced bananas).

SERVES 4

Notes

You can use chicken breasts instead of thighs, but you might need to increase the cooking time and add some water to keep the chicken moist.

Find it online: https://melissamayo.com/recipe/durban-chicken-curry/