Spicy Cornish Chicken Curry – delicious, Durban style curry

I am simply going to begin by mentioning that I love this curry. It is one of my all time favourite curries. It has no dairy in it and it is a Durban Style Cornish chicken curry. This type of chicken takes much longer to cook as it is a tougher meat but the wait is so worth it. I get it from my local Indian butcher.

Whether you call it fresh chicken, cornish chicken, hardbody or live chicken, i do hope you try it and love it as much as i do. It is a regular and favourite dish served in many homes on a Saturday in Durban, South Africa. I remember the days when was a youngster…. long time ago, my favourite way to cook it was on an open wood fire, man or man the taste is soooo damn delicious and if you are an Indian then you know all about munching on those bones. I did not cook it on an open fire this time as it is raining here in Johannesburg today but I am sure that it is on the menu in many South African Indian homes today. Are you a lover of this chicken curry? what do you call it at home? If you keen to try other chicken recipes, then check out some of my other Chicken recipes below:

Easy Chicken Biryani recipe

Greek Chicken Souvlaki 

Happy cooking,

Pri 

Cornish/ Fresh Chicken - Durban Curry

Apriena Jugoo Pummer

Spicy and delicious Durban Style chicken curry.

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Prep Time 10 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 40 mins

Course Dinner, Main Course

Cuisine Durban, Indian, Indian South African, South African

Servings 5 people

Ingredients

  

• 2 tbsp oil
• 1 teaspoon fennel seeds
• 3 cloves
• 2-3 cinnamon sticks
• 2 bay leaves
• 2 red chillies
• 2 onions sliced
• 1 tbsp coarse salt
• 3 tbsp Durban masala
• 1 teaspoon cumin (jeera) powder
• 2 teaspoons coriander (dhania) powder
• 1/2 cup water
• 50 grams tomato paste
• 1 chicken stock cube - broken
• 3 large potatoes cubed
• 1 teaspoon garam masala
• chopped coriander

Instructions

 

• Add oil to a large pot
• In with the whole spices, red chillies and curry leaves
• add the onions and brown for about 5-6 minutes, before adding in the garlic and ginger
• Add in the chicken and salt and cook for about 15 minutes
• Add in the Durban masala, cumin and coriander powder
• Add some water and the tomato paste and chicken stock
• Mix well , add about a cup of water and allow o cook for an hour- you would need to add more water through the process
• Once the chicken is beginning to soften, add the potatoes and more curry leaves
• Cook until potatoes are soft and cooked
• Sprinkle garam masala and coriander and serve

Keyword Chicken Curry, Cornish Curry, Curry, Durban Curry