Traditional Durban Chicken Curry

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.

2. Add the minced garlic and grated ginger to the pot, stirring constantly for another minute until fragrant.

3. Sprinkle in the Durban curry powder, turmeric, cumin, coriander, paprika, and chili powder. Stir well to coat the onion mixture with the spices, allowing them to toast slightly for about 2 minutes.

4. Add the chicken pieces to the pot, tossing them in the spiced onion mixture until they are evenly coated. Sear the chicken for about 5 minutes until it starts to brown.

5. Pour in the chopped tomatoes, including their juices, and give the mixture a good stir to combine. Allow the curry to simmer for 10-15 minutes, letting the flavors meld together.

6. Pour in the coconut milk, along with the cubed potatoes. Season with salt and pepper to taste, adjusting the seasoning as needed.

7. Cover the pot with a lid and let the curry simmer gently for about 30-40 minutes. Stir occasionally to ensure everything cooks evenly and the sauce thickens.

8. Once the chicken is cooked through, and the potatoes are tender, remove the pot from the heat. Taste the curry and adjust the seasoning if necessary.

9. Serve the Traditional Durban Chicken Curry hot over steamed rice or with warm, freshly baked bread. Garnish with chopped fresh cilantro for a burst of freshness and color.