DURBAN, SOUTH AFRICA CHICKEN CURRY

• 1 whole chicken cut into 12 small pieces
• 2 tbsp vegetable oil
• 2 medium onions sliced fine
• 1 tbsp garamasala
• 3 tbsp chicken curry masala or chilli powder
• 2 ripe tomatoes peeled, deseeded and grated
• 1 tsp salt
• 1 curry leaves (optional)
• 1 tsp ginger and garlic
• 1 bunch fresh corriander
• 450 ml water
• 4 medium potatoes peeled and quartered
• 1/2 tsp turmeric powder

1. Prepare the chicken and vegetables.
2. Wash and peel the vegetables.
3. Place the tomatoes in boiled water this will help remove the skin off the tomatoes.
4. Once the skin is off remove the seeds then grate to form tomato puree.
5. Slice the onions fine.
6. Peel and cut the potatoes into quarters then soak in water until needed.
7. This recipe requires just 2 tablespoons oil- no more!
8. Additional oil is released by first browning the chicken.
9. Heat a non stick or heavy based pan on high heat.
10. Add half a teaspoon of vegetable oil.
11. Fry the chicken pieces for a minute or two until slightly brown.
12. Turn down the heat.
13. Remove the chicken pieces from stove.
14. Add the onions into the pan.
15. Allow to simmer for 2-3 minutes until slightly brown.
16. Add the ginger and garlic and curry leaves.
17. Add all powered spices.
18. Braise for 2-3 minutes on low heat
19. Add 100 ml water.
20. Stir.
21. Cover and allow to simmer for 3-4 minutes.
22. Add the tomato puree.
23. Stir.
24. Add 100 ml water.
25. Add the chicken pieces.
26. Stir.
27. Add potatoes.
28. Add salt .
29. Add remaining water.
30. Stir.
31. Cover then allow to cook for 25-30 minutes or until the potatoes are soft.
32. Remove from stove.
33. Serve with South African Savoury Rice and salad.

chicken, vegetable oil, onions, garamasala, chicken curry, tomatoes, salt, curry, ginger, fresh corriander, water, potatoes, turmeric

Taken from cookpad.com/us/recipes/339931-durban-south-africa-chicken-curry (may not work)