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Thursday, 31 August 2006

Welcome to the REAL South Africa: The Curries of Durban - Page 5

Written by Diana Armstrong
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If you know anyone who has been to South Africa, they will probably have visited Capetown, Johannesburg and Kruger National Park, but it is highly unlikely that they would have visited the eastern port city of Durban, the biggest port in Africa. This city, more than any other city in South Africa, is where three major cultures have co-existed side-by-side for 150 years.  Zulus in beaded African headdresses, Indians in iridescent saris, and Brits in starched safari outfits

 

 

Recipe No. 2

Durban Madras Chicken Curry

Madras Curry has more tomatoes than in a typical Indian Curry. Many of the Indians that immigrated to Durban in the 1860s came from this area.

Serves 6 - 8

1/3 cup canola oil

2 onions, chopped

6 chicken breasts, cut into cubes

1 can chopped tomatoes

3 tablespoons Durban curry powder or  red curry powder

1/2 teaspoon garam masala

1 tablespoon each chopped fresh ginger and garlic

1 cup frozen green peas

Chopped cilantro for garnish.

Salt to taste

Heat the oil in a heavy pan and cook the onions until they are golden brown. Add the spices, ginger, garlic and tomatoes and simmer for five minutes. Add the chicken, season to taste. Cook for 30 minutes, stirring at intervals. When the chicken is nearly cooked, add frozen peas and simmer for 10 minutes. Garnish with cilantro and serve with rice, chutney and sambals.

 

©Diana G. Armstrong

(Page 5 of 5)
Last modified on Sunday, 16 December 2012

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