Chicken curry

There are times when I hate the fact that I was born out of Durban. Normally I have those feelings around the same time that I decide I want to make a good pot of chicken curry.

For the love of all things chicken, I cannot seem to master a simple chicken curry. Firstly I either get the chicken burned or as the chicken cooks the skin shrinks and the chicken comes off the bone and it just isn’t a pretty sight.

Apparently if you are born and bred in Durban, you literally come out of the womb with a perfect chicken curry recipe and you know how to make it. Side effects of being born in my town you are born with knowledge of how to navigate anywhere in and around town in under 20 minutes, now how the hell does that help my hunger pains? And I mean in lockdown and I can go from nowhere to nowhere in under zero seconds.

Okay I am lying I did managed to get out of the house the other day, only to be pulled over and told that my mother has to sit in the backseat when we drive, I mean hello, we in the same car, breathing the same air no matter where she sits, front seat back seat or even the boot. My father thought that story was hilarious because he told everyone and I mean anyone who was willing to listen he told and everyone he told thought it was hilarious… I can’t wait for their turn to come when they get pulled over and I mean seriously the policeman was not even that sexy he was boring and all he wanted to know was where I was going, yet I was wearing a work uniform, okay maybe he couldn’t see it from behind his masked face or maybe because I was also wearing a layer of Leo’s hair. Who knows.

To make up for that fact of being pulled over, it gave me an adrenalin rush that inspired me to try my hand at making chicken curry again and also for the fact that the braai pack was already defrosted and there was zero chance of buying takeaways even though all I am really craving is a juicy steak or a juicy burger with fries and a milkshake…. A girl can just keep dreaming I guess.

Anyway, I came across this recipe in Naqiyah’s cookbook and seeing as it sounded mouthwatering, I though why not give it a try… seriously what can go wrong after the morning I had and it can’t be any worst off than my other attempts at chicken curry.

The verdict, I actually enjoyed this dish and the chicken stayed on the bone like it should the only thing which I didn’t quit have was the layer of oil that seems to pop around the sides of proper chicken curries. My dad liked it, he didn’t seem to complain and the left overs he took to work didn’t come back with any complaints that the curry was too strong or tasted funky… all is well that ends well.


  • 1kg x chicken braai pack.
  • 1 x tbsp. ghee.
  • 1 x tbsp. olive oil.
  • 5 x cardamom pods, bruised.
  • 3 x whole cloves.
  • 1 x cinnamon stick.
  • ¼ x tsp black pepper corns.
  • 1 x tsp cumin seeds.
  • 1 x onion, finely choppd.
  • A few curry leaves.
  • 1 x tsp ginger powder.
  • 1 x tsp garlic powder.
  • 1 x tsp cumin powder.
  • 1 x tsp coriander powder.
  • ½ x tsp turmeric powder.
  • ¼ x tsp cardamom powder.
  • 4 x tsp chilli powder.
  • 1 x tin diced tomatoes.
  • 2 x tsp salt.
  • 3 x potatoes, peeled and quartered.
  • Fresh coriander to garnish.


  • Wash and drain chicken pieces and set aside.
  • Add the ghee and oil to a pot and allow the ghee to melt.
  • Add cardamom pods, cloves, cinnamon stick, pepper corns and cumin seeds.
  • Give it a good stir and allow to fry for a few minutes.
  • Add in the onion, curry leaves and salt and allow the onions to sauté till transparent and soft.
  • Add in the chicken pieces and allow the chicken to brown evenly.
  • Add in the spices and toss to coat this chicken.
  • Cover and cook on a low heat till the chicken has released all their water.
  • Add in the tomatoes, cover and cook for 30 minutes or until the tomatoes have released all their water.
  • Add the potatoes and enough water to cover the potatoes.
  • Cover and cook till the potatoes are cooked and the gravy has reduced and thickened.
  • Garnish with fresh coriander.

Tell me what you think of this recipe