Durban Chicken Curry

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 3
• 1 teaspoon ghee
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon paprika
• 12 boneless skinless chicken thighs
• 1/2 tablespoon ghee
• 2 large onions, medium dice
• 4 garlic cloves, minced
• 1 1/2 tablespoons curry powder (homemade or authentic indian brand)
• 1/2 tablespoon lime juice
• 1 tablespoon grated fresh ginger
• 1 cup crushed tomatoes
• 1 cup coconut milk
• 1/2 tablespoon sugar
• 1 tablespoon cilantro, chopped
• 2 cinnamon sticks
• 3 bay leaves

Recipe

• 1 preheat oven to 300°f.
• 2 heat 1 teaspoon ghee in a non stick fry pan.
• 3 trim chicken thighs of visible fat and season with the salt, pepper and paprika.
• 4 brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. my favourite is a le creuset oval casserole.
• 5 in the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
• 6 add the curry powder and cook further 2 minutes.
• 7 add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
• 8 pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
• 9 sambals are condiments that are served in small dishes as compliments to the curry: 1) mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) sliced bananas. 3) peach chutney 4) lime pickle 5) toasted coconut to sprinkle. 6) papadoms 7) naan bread.
• 10 left overs for breakfast: if you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!