Mom’s chicken curry

South African chicken curry
Prep time
15min
Cook time
1h:15min
Serves
4

Chef Claire Allen shares a chicken curry recipe that’s close to her heart.

Ingredients:

  • 1 kg chicken
  • oil to cover the base of the pot
  • 2 large cinnamon sticks
  • 2 bay leaf
  • 6 green cardamom pods, crushed
  • ½ tsp (2.5ml) fennel seeds
  • 4 cloves
  • 1 sprig of curry leaves
  • 1 large onion, finely diced
  • 1 tsp (5ml) turmeric
  • 2 Tbsp (30ml) crushed ginger and garlic mix
  • 1 Tbsp (15ml) white vinegar
  • 3 Tbsp (45ml) Mrs Balls chutney (Mom's secret ingredient)
  • 1 Tbsp (15ml) medium chilli powder or to taste
  • 2 Tbsp (30ml) Durban Curry powder
  • 1 tsp (5 ml) garam masala
  • 1 can of crushed tomatoes
  • 6 small to medium potatoes, quartered
  • fresh coriander, chopped
  • salt to taste
  • 1 litre (4 cups) chicken stock
  • 2 cups (500ml) water

Method:

  • Heat oil in a pot.
  • Add cinnamon, cardamom, cloves, bay leaf and fennel. Stir.
  • Add curry leaves, curry powder, chilli powder, onion, turmeric, ginger, garlic and garam masala.
  • Braise for 3-4 minutes. Add vinegar and Mrs. Balls chutney.
  • Add the chicken and mix until the meat is coated with spices.
  • Add stock and crushed tomatoes.
  • Cover the saucepan and cook/braise on moderate heat for a few minutes.
  • Stir occasionally until the meat is well-braised. Add potatoes.
  • Add water whenever needed. Don't let it burn out.
  • Adjust seasoning and serve.