Proper Durban Chicken Curry

INGREDIENTS:

• 12 chicken pieces
• 2 tablespoons oil
• 2 medium sized onions sliced fine
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon ground corriander
• 1 teaspoon cumin seeds
• 2 tablespoon Durban masala
• 2 bay leaves
• 2 star anise
• 2 cardamom
• 2 ripe tomatoes (to be peeled, de-seeded then grated)
• desired limit salt (I used 1 teaspoon)
• 1 teaspoon ginger and garlic
• curry leaves
• bunch fresh coriander
• 500ml chicken stock
• half cup peas
• 4 medium potatoes quartered
• 1 tablespoon tomato concentrate (if you want to achieve the deep orange color without added colorants)

INSTRUCTIONS:

1. Prepare the chicken and vegetables. Wash and peel the vegetables. Blanche tomatoes in boiled water this will help remove the skin off the tomatoes. Once the skin is off – remove the seeds then grate to form tomato puree. Slice the onions fine. Peel and cut the potatoes into quarters then soak in water until needed.
2. This recipe requires just 2 tablespoons oil- no more! Additional oil is released by first browning the chicken. Heat a non stick or heavy based pan on high heat. Add half a teaspoon of vegetable oil. Fry the chicken pieces for a minute or two until slightly brown. Turn down the heat. Remove the chicken pieces from stove.
3. Add the onions into the pan. Allow to simmer for 2-3 minutes until slightly brown. Add the ginger, cumin seeds and garlic and curry leaves. Add all powered spices. Braise for 2-3 minutes on low heat.
4. Add 100 ml chicken stock. Stir. Cover and allow to simmer for 3-4 minutes.
5. Add the tomato puree. Stir. Add 100 ml chicken stock. Add the chicken pieces. Stir.
6. Add potatoes and peas. Add salt . Add remaining chicken stock. Stir.
7. Add bay leaves, star anise and cardamom. Cover then allow to cook for 25-30 minutes or until the potatoes are soft.
8. Remove from stove. Serve with rice and sambals.