How to make it

  • 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 purée.
  • 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.

Reviews & Comments 3

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    " It was excellent "
    Allanp ate it and said...
    Amazing!! Im a Durbanite living in Cape Town. This took me right back home. Wow!!
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  • anotherbob 10 years ago
    i'll have to try the durban curry recipe. Hvae you ever had any experience with Potjie Pot cooking?


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    " It was excellent "
    merlin ate it and said...
    Exotic and lovely. Thanks.
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    " It was excellent "
    lor ate it and said...
    My family and I love curry recipes and this one deserves 5+++ forks! Thank you for submitting it to the group.
    Was this review helpful? Yes Flag

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