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