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Hot Chicken Curry

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Words and photography by Linda Roets

Now that winter’s creeping nearer and the evenings are getting chilly, we can start indulging in some delicious hot, spicy food. The ultimate in spiciness has to be a hot chicken curry, Durban-style.

Hot Chicken CurryThis curry recipe (which I got from my daughter, Tersia, who works in the Indian community in Durban) is easy to make on the fire. Tersia made it for us in my big black pot, and it was absolutely delicious!

This is a HOT curry; if you like it less fiery, then use half the amount of spices, or maybe even less. You’ll need a big cast-iron pot and a hot fire with flames. It cooks quickly, and will be done in about an hour. Serve it with a cool green salad, basmati rice and a roti. Frozen rotis are found in most supermarkets, and are easy to pack. Heat them on the grid briefly before serving.

Chicken Curry
Serves 6
• oil, for frying
• 1 medium-sized onion, sliced into rings
• 1 tsp (5 ml) garlic paste (or a clove of garlic, grated)
• 1 tsp (5 ml) ginger paste (or a small piece of ginger, grated)
• 1 Tbsp (15 ml) mixed masala
• 1 Tbsp (15 ml) curry powder
• 3 ripe tomatoes, grated
• 410 g can tomato purée
• 6-8 chicken pieces, skinned and deboned
• curry leaves
• 1 tsp (5 ml) fennel powder
• 1 tsp (5 ml) garam masala
• 3 large potatoes, peeled and quartered
• fresh coriander leaves to garnish

Method
Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the mixed masala and curry powder. Add the tomatoes and tomato purée. Simmer for a few minutes until fragrant.

Add the chicken pieces, potatoes and a few curry leaves, and simmer slowly until the chicken is cooked and tender, and the potatoes are done.

Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rice, rotis and salad.

This recipe appeared in the May 2012 issue.

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