Curried Roast Chicken Durban Style Recipes

CURRIED ROAST CHICKEN, DURBAN STYLE

Steps:

• Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
• Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
• Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
• Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.

DURBAN CHICKEN CURRY

Steps:

• Gather the ingredients.
• In a large Dutch oven or other heavy-duty pan, melt butter with vegetable oil over low heat. Add curry powder, coriander, ground cumin, whole cumin, cayenne pepper, and cinnamon sticks. Cook, stirring frequently until fragrant, about 1 minute. Be careful not to burn the spices.
• Turn heat to medium and add onion, ginger, and garlic. Cook, stirring often until softened, about 3 minutes.
• Turn heat to high and add chicken pieces. Cook, stirring to coat the pieces in the onion and spices very well, about 5 minutes.
• Add chopped tomatoes and tomato puree, and give pot a good stir.
• Throw in diced potatoes, rutabaga, chicken stock, and curry leaves. Let simmer on medium-low heat, stirring occasionally until the chicken is cooked and the vegetables are tender, about 30 minutes. Adjust the seasoning with salt, if necessary. Serve garnished with coriander leaves and rice, if desired.

AUTHENTIC DURBAN CHICKEN CURRY

Steps:

• Add half teaspoon oil to a heated heavy based pan. Brown the chicken pieces on both sides for a minute or two.
• Lower the heat. Remove the chicken from the pan. Add finely chopped onions. Fry for 2-3 minutes until soft. Add remaining oil. Add ginger and garlic.
• Add powdered spices. Mix. Braise for 2-3 minutes.
• Add half cup water. Mix. Add chopped tomatoes. Mix. Add chicken pieces. Add another cup water. Mix.
• Add potatoes and peas. Add salt. Add remaining water. Cover and allow to cook on medium heat for 25-30 minutes.
• Serve warm with rice and carrot salad.

DURBAN CHICKEN CURRY

Steps:

• Preheat oven to 300°F.
• Heat 1 teaspoon ghee in a non stick fry pan.
• Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
• 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.
• In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
• Add the curry powder and cook further 2 minutes.
• Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
• Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
• 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.
• 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!

ROASTED CURRIED CHICKEN WITH COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
• Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
• Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
• While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.