Durban Chicken Curry

SERVES: 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 4 HOUR
DIFFICULTY: Medium

INGREDIENTS

• 2 TBSP (30ml) Oil
• 2 medium onions, peeled and chopped
• 2 large cloves garlic, peeled and minced 20 curry leaves
• 2 TBSP (30ml) medium curry powder
• 1 TBSP (15ml) Ground cumin or Jeera
• 1 TBSP (15ml) Ground coriander or Dhania
• 2 TBSP (30ml) Brown sugar
• 2 tsp (10ml) coarse ground black pepper
• 2 tsp (10ml) salt
• 16 – 20 Chicken thighs (1.6 – 2kg)
• 1 tin tomato puree
• 2 tins chopped tomato
• 3 large potatoes, peeled and cut into 6 pieces each
• 2 chicken bouillon cubes
• Fresh coriander to garnish

DIRECTIONS

1. Heat the oil in a 8 – 10lt pot.
2. Fry the onion and garlic until lightly browned.
3. Add the curry leaves, curry powder, cumin and coriander and fry for 2 minutes.
4. Add the chicken pieces and fry while stirring for 5 minutes.
5. Add all the remaining ingredients, except the fresh coriander and bring to the boil.
6. Turn down the heat, place the lid on the pot and simmer for 15 minutes.
7. Place the pot in the Wonderbag on a mat or cloth, seal and leave to cook for 4 hours.
8. Open the Wonderbag, check the seasoning and adjust if needed.
9. Serve with rice, pap, roti or naan bread and poppadum’s and sambals.