South African Durban Chicken Curry with potatoes and peas
Durban is the largest Indian city outside of India (Times of India 2012), a city of 3.5M in South Africa beside the Indian sea, Durban is ethnically diverse including populations of White, Indian/Asian and Zulu people. Indians were shipped over as laborers to South Africa from the 1800's to work on sugarcane plantations. This group recreated curries they loved from home but slightly differently. This fusion of Indian, Malay and Dutch style of cooking is known as Cape Dutch or Cape Malay.
Durban chicken curry is hot, tomatoey and though quite a few ingredients, easy, quick and a one pan meal.
Chicken thighs skin removed
Pots
Frozen peas
Onions
Toms about six small ones or a tin
Garlic 2 cloves
Bay leaves 2
Chillies fresh 3
Chilli powder 1tsp
Ginger grated 1 tblsp
Turmeric 1tsp
Coriander 2tsp
Cumin 2tsp
1 Star anise
Garam Masala 1tsp add at the end
Fennel seeds 2tsp
Tom Puree
In a bit of oil add the onions and fry till softened and going clear, then add the garlic and ginger and then the chicken, mix about for about five minutes till slightly coloured. Then add a couple of tblsp of tom puree, next add the rest of the spices and stir around for another few minutes, then add the potatoes cut into large chunks, add the toms, add some water and bring to a simmer for about thirty minutes, then add the frozen peas, taste for seasoning. After another ten mins the chicken and pots should be cooked, Sprinkle with Garam Masala and after another minute serve.