DURBAN CURRY

Durban Curry image

Provided by tess1thomas

Time 45m

Yield Serves 4

Number Of Ingredients 24

2 cups Basmati rice
2 tbsp oil
1 large onion, sliced into rings
1 sprig curry leaves
2 garlic cloves, finely chopped
1 tsp finely grated fresh ginger root
3 tsp curry masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground turmeric
1kg skinless chicken breasts cut into strips
3 small Chillies finely chopped (or left whole if you prefer it mild, you fish them out at the end of cooking time)
2 medium Tomatoes
200ml chicken stock
1 tsp tomato purÃƒÂ©e
4-5 medium Potatoes, peeled and diced
fresh coriander leaves, to serve
2 ripe firm Tomatoes, diced - or 2 carrots grated
2 tsp mint sauce or mint jelly
1 green chilli, finely diced
2 tsp red wine vinegar
pinch Sugar
(If you do not fancy rice - turn it into a bunny chow - loaf of bread cut in half and pulled the middle out, flatten the extra and use as a lid)

Steps:

Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.
For the chicken curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.
Increase the temperature and add the chicken and chillies, stirring well for a few minutes.
Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purÃƒÂ©e.
Add the potatoes and the remaining stock; cover and simmer for a further 20 minutes. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving.
Serve on a bed of rice with the tomato and mint sambal.