Posted on April 12 2022
Cooking for; 2
Prep Time: 20 minutes
Cooking time: 30 minutes
- 1 tablespoon of butter
- 1 tablespoon Durban Curry Spice
- 1 finely chopped onion
- Grated fresh ginger
- 2 finely chopped garlic cloves
- 500g chicken on the bone
- 1 chopped tomato
- 1 tablespoon tomato puree
- 1 diced potato
- 1 cup chicken stock
- Garnish: Fresh coriander leaves
In a heavy-bottomed pan, melt the butter with the vegetable oil over low heat. Add the spice and then cook for about a minute or until fragrant. Do not burn the spices.
Turn up the heat to medium and add the onion, ginger, and garlic and then fry until softened.
Turn the heat up to high and add the chicken pieces. Allow the meat to brown for about 5 minutes and coat the pieces in the onion and spices very well.
Add the chopped tomato and tomato puree and stir. Add the diced potato and chicken stock and allow to simmer for about 30 minutes on low to medium heat. Taste for seasoning and add salt if needed.
When ready, garnish with the fresh coriander leaves and serve.