DURBAN CURRY RECIPE - from a South African based Indian foodie - Philen Naidu.
This, for 1kg chicken. Curry pieces, on the bone releases best flavour.
* pan roast 1 med cinnamon stick, 3 dry green cardamom, 1 dry bay leaf, 2 clove and 1/2tsp cumin seed.
Then grind to powder with dry red chilli (1 or 2) and 3 black peppercorn OR substitute whole spices with 1/2 tsp garam masala and 1/2 tsp cumin powder. But you'll lose flavour.
? add 250g chopped, bright red tomato, 240ml curd/yoghurt (full cream), 4 chopped green chilli (for medium heat), 1/4 tsp turmeric, 2 tsp ginger/garlic mix and 1/2 tsp saffron (for the truly authentic version).
?
Blitz all this into paste and marinate chicken 30min.
* finely slice 2 medium onions. Slice not chop. Red onion better than white.
Fry until golden. Remove from heat to cool, then crush with the back of a spoon and sprinkle over chicken during marination.
? heat 60/40 mixture of ghee(or unsalted butter)/sunflower oil on medium heat.
?
Remove chicken and onion from marinade and fry 5min both sides.
Add all remaining marinade mixture plus a sprig of curry leaves and salt, bring to boil then gentle simmer until tender.
OPTIONAL
1) sprinkle slivered roasted almonds immediately after switching off heat, while pot is standing.
2) add halved dates or dry prunes during simmer, for exotic sweeter version.
Garnish with some fresh dhania (coriander) leaves.