Category Archives: Chicken

Let’s Burn Away The Tummy Bug with a Super Hot Chicken Curry


This morning our ‘almost six’ year old daughter woke up not feeling well. This is super unusual for us, as we are hardly ever sick.

As she was walking out the front door this morning, up it came. Shame poor nunu.

Then it started, ping, ping, ping on my wife’s phone, as the little ones classmates Mom’s were reporting on their WhatsApp group that their kids are sick and vomiting.

It is confirmed, there is a nasty tummy bug going around.

For a moment I feel a bit bilious, am I imagining it or is is because I cleaned up the …. never mind.

For every problem there is a cure.

Right. So the only obvious answer to this problem is to cook a super hot curry, loaded with chilli and spices. The gloves are off, this tummy bug is GOING DOWN.

I started off by cutting three chicken breast fillets into cubes. I placed that in a bowl and mixed in 2 tablespoons of yoghurt, 2 heaped teaspoons of pure Kashmiri Chilli Powder, 1 teaspoon of Masala & a heaped teaspoon of fresh Ginger & Garlic.

Then I took one small-medium sized onion, sliced it up and bombed it in my AMC pot which was by now sizzling with two teaspoons of ghee. I added two chopped red chillies and a sliced green chilli for ‘air support’ against any sickness that tries to make a home in our bodies.

Feeling macho, I called in some ‘artillery’ support in the form of a big piece of fresh ginger that was to be removed at the end.

I realised that I did not have enough oil/ghee in the pot, so I added another teaspoon. I try use as little oil/ghee as possible, even though I know this is one of the key components to make a good curry great.

I am trying to find the perfect balance. I will figure it out soon.

The onions must sauté until they are soft, translucent and starting to caramelize.

When the onions are soft, it is time to add the masala to temper or ‘activate’ in the oil/ghee.

To learn a bit more about tempering, here is an article on why we temper curry spices.

So in went two teaspoons of Masala, which was mixed well into the onions on a low-medium flame.

The point is to try and let the masala ‘fry’ as long as possible without burning. This can be anything from a few seconds to a few minutes depending on the heat of your pot. I like to take it slow on a low-medium heat.

Once the masala has started to cook down into the onions, it is time to add the tomato.

HINT: Now this is a contemptuous issue, some agree, some do not – but for me it works and until I can find another or better way of facing the challenge of a dry pot, without adding tons of oil, I will keep doing it.

If you find the pot is cooking dry when you are tempering your masala, add a few splashes of water, give it a mix and let the water cook off. It works for me.

I had meanwhile chopped up a medium sized Jam Tomato, which I now added to the tempered masala & onion mixture.

I stirred regularly until the tomato started to break down and then added a bit of hot water from the kettle.

On when the lid on my AMC and I left it to cook for about 15 mins.

Once the tomato and onions etc had broken down nicely and I was sure that the masala was cooked and not grainy, it was time to add the chicken breast. As this cooks quite quickly, you have to make sure that the gravy is cooked or almost cooked before you add the chicken breast.

Emboldened by the air and artillery support, in went the marinated pieces of chicken breast.

Not sure if I should feel like Harry Potter or Rambo, I stirred the chicken into the ‘medicine’ in the pot and raised my fist in the air in defiance of this evil tummy bug.

I opened the lid and stirred every three minutes or so.

Every army needs an Engineers Corps, so I made a quick salad/sambal of Carrot, Onion, Green Pepper, Tomato & Coriander – seasoned with black pepper, salt, a touch of sugar and some white vinegar.

If this fresh goodness does not ‘build a bridge’ to health, then nothing will.

For those who know, “Ubique. Primus incidere exire ultimus”

By now our meal was starting to come together, the copious amount of Kashmiri Chilli in relation to the quantity of masala used, produced a dish that looked red like lava.

In went a handful of chopped fresh dhania (coriander)

Realising that I should have put a bit more water in and built up a bit more gravy, I did what any self-respecting soldier would do – added some cream.

Why not? It was in the fridge, it needed to get used and to be honest, what does not taste better with cream.

So in went a few tablespoons and mix mix mix.

I almost referred to the cream as ‘combat medics’ and shouted out Audaces Servamus, but I don’t want to overdo the joke.

Finished off with a few curry leaves and it was time to dish.

Served on yellow rice that was cooked with some organic turmeric, this tummy bug does not stand a chance.

It was really nice, but I could have pushed the chilli a lot further. I think that I am getting immune.

Next time 6 fresh chillies at least.

Please don’t be doff and take this as medical advice.


Super Hot Chicken Curry

  • Author: Shane
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian


  • 34 teaspoons of ghee or oil
  • 1 medium onion (sliced)
  • 1 heaped teaspoon of fresh ginger & garlic
  • 1 thick slice of fresh ginger (optional)
  • 2 red chillies (to your preference)
  • 1 green chilli (to your preference)
  • 2 tablespoons plain yoghurt
  • 2 teaspoons pure Kashmiri powder
  • 3 teaspoons Masala
  • 1 jam tomato (chopped)
  • 3 chicken breast fillets, chopped into cubes
  • fresh dhania
  • fresh cream to taste
  • salt


Please follow the instructions above


If you would like to purchase our All-in-One Masala, please visit our Online Store for delivery anywhere in South Africa in 3-5 working days.

Prefer Chicken, here are some more  CHICKEN CURRY RECIPES.

You are invited to join our Facebook Group, where a wonderful group of people share their love of cooking Durban Curry.

Keywords: Chicken Curry, Cream, Chilli

Very Simple Hot & Spicy Durban Chicken Curry Recipe

Durban Chicken Curry
Simple Chicken Curry with Pap & Carrot Salad

Simple Durban Chicken Curry Recipe

Today, I felt like a hot, red & oily Durban Chicken Curry, nothing fancy, just good ol’ home cooking – and that is what I set out to make.

You may notice that I used a food processor to chop the onions. Works like a bomb.

I go into more detail about this here in my blog post, “The Easiest Durban Chicken Curry EVER

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian


  • 150200ml Sunflower Oil (or to your preference)
  • 3 Onions
  • 2 Fresh Green Chillies (or to your preference)
  • 1 Dried Red Chilli (or to your preference)
  • 1 Tablespoon Chopped  Ginger & Garlic
  • 1.5kg Chicken Pieces (I used Thighs & Drumsticks)
  • 3 Large Jam Tomatoes
  • 6 Tablespoons Durban Curry Lovers, ORIGINAL BLEND, All-in-One Masala
  • 3 Large Potatoes
  • Salt to taste
  • Fresh Dhania
  • Fresh Curry Leaves (oops)


  1. Add the oil to your pot
  2. Add the onions & chillies and sauté until they are soft
  3. Add the ginger & garlic and sauté until incorporated into the onions
  4. Add the masala, mix well and allow the masala to temper until the pot goes dry. (do not allow the masala to burn, keep mixing)
  5. When the pot cooks dry, add some water to the masala, mix and allow the water to cook off again.
  6. Add the tomato, mix and allow to cook until the tomatoes break down into the sauce and the oil starts to separate.
  7. Add the chicken, mix well and braise until the pot cooks dry.
  8. Add got kettle water, mix and allow the chicken to cook for a few minutes.
  9. Add the potatoes, mix, add more water if required
  10. After 5 mins check for salt
  11. Simmer until the potatoes are soft and the chicken is cooked through to the bone. (around 30min +-)
  12. Serve with rice, roti or however you like it. I love pap with chicken curry, so that is what I had
  13. Serve with your favourite sambal or salad. I made a simple carrot salad.


Pap is a maize meal that is cooked until it is firm, fairly similar to ‘grits’ in the USA.
It is a staple food in South Africa and is a very popular accompaniment at a South African Braai.

Keywords: Durban Curry, Durban Chicken Curry, Pap, Carrot Salad

If you would like to try our amazing All-in-One Masala, you can buy some from our Online Store for delivery anywhere in South Africa in 3-4 working days.

Here are some more CHICKEN CURRY RECIPES.

You are invited to join our Facebook Group, where a wonderful group of people share their love of cooking Durban Curry.

Practicing cooking Durban Chicken Breyani

Topped with some butter, ready to be steamed in the oven

Yesterday, I had my heart set on really taking my time and practicing cooking a proper Durban Chicken Breyani, using my sample of Durban Curry Lovers, Breyani Masala.

This is a new addition to the Durban Curry Lovers range of all-in-one masalas, and will be available on our online store in the second week of April.

To put my day in context, I had been working since 4:30am making sure all my work sites are covered and safe as there was a violent taxi strike in Cape Town yesterday. I work full time in the security industry.

I called up the Spice Master and asked him for some guidance in regards to quantities of masala etc. He is an absolutely outstanding cook and I was determined to try and reproduce his masterpiece that he cooked earlier in the week.

I had 8 pieces of chicken. 4 Thighs and 4 Drumsticks, weighing just over 800g which is a bit on the small side and thus we miscalculated the amount of masala required. I used 7 tablespoons, when it should have been 4. No problem, it was easy enough to remove three tablespoons.

To the 4 tablespoons of Durban Curry Lovers Breyani Spice, I added 1 Tablespoon of our Madras Masala. (another all-in-one masala available second week April)

The Spice Master is very precise. These spices and masala’s are the result of his life’s work and using the correct quantities is essential to getting the most out of these beautiful spices.

Before removing 3 Tablespoons of Breyani Masala

The beauty of this all-in-one Breyani Masala is in it’s simplicity. One only needs to add yoghurt, ginger & garlic, lemon juice, some fresh dhania and a handful of fresh mint leaves to the chicken (or whatever else you are cooking) give it a good stir and then let it marinate for a few hours or overnight.

As this cook was a spur of the moment, I only marinated the chicken for 2 hours. I also did not have any mint leaves, as the pack that was in the fridge went bad.

Anyway, not a train smash. This is a practice round, anyway.

I chopped up 5 onions in my food processor using the medium slicing blade. It is important that the onions slices are all the same size, so that when you are frying them to a golden brown, they cook evenly.

I heated up about 100ml of oil and added the onions to fry up until they are crispy.

Then, my friends. Things started to go pear shaped, in that my work phone started ringing and did not stop until after 20h30 last night. I lost concentration on a number of critical steps and made a few mistakes, as I I could only get to the tasks on hand between the calls and my concentration was elsewhere.

What is supposed to happen, is that you fry the onions until golden brown and set half aside. You add the marinated chicken and the sauce to the remainder of the onions and you let it cook down, like you would a normal curry.

At the same time, you fry the potatoes so they look almost like roast potatoes and you set them aside until you set/layer/build the breyani.

You then also cook the rice until it is 3/4 cooked. You may need to cook it a little more or a little less depending on what rice you use. I used basmati, which cooked very fast …. a bit too fast, as I definitely cooked it a bit much. You would also need to cook some brown lentils, which get added in when layering, either with the rice or straight onto the chicken. I have seen it done both ways.

As I was pressed for time, I cooked the lentils along with the rice. It actually worked out ok, albeit just a touch over cooked.

Whilst soaking the lentils, I noticed that some were floating. I consulted the wise members of our Facebook Group and learned that the lentils that float should be removed, as they are old.

When the chicken is almost cooked it is showtime. Dish the chicken out if you are using another dish to steam your breyani, or if you are using the same pot then you can start layering the rice directly over the chicken. You then layer the potatoes, some mint leaves, dhania leaves and top it off with the crispy onions that you set aside earlier. Top with a few pieces of ghee or butter.

You can add a few drops of egg yellow food colouring or powder to give your rice some colour. Some even add a few drops of red when they really want to show off.

Once you have layered the briyani, cover with tinfoil and place in the oven or on the stove or fire to steam. I have heard people suggest steaming at anything from 180’c to 220’c

I am not going go into too much detail here as this was a practice run and I am still trying to figure it all out. Here are some detailed breyani recipes .

One I have got it right, I will publish my recipe.

Please also note that I am using an all-in-one Breyani Spice, the recipes above call for a selection of whole & powdered spices.

Anyway. I was not really in the mood to eat last night, so only had a small bite. My son loved it, the flavour was there, but small things like overcooking the basmati rice affected the end result. I also could have cooked the chicken a bit more to really punch the flavour.

I dished up a portion this afternoon, heated it up with a splash of water to create steam.

It was very tasty. I would say a 6 out of 10. The flavour was out of this world, but I noticed my mistakes.

I also have to say that I think that I prefer using maas to yoghurt. I will need to experiment with both and decide.

With just a little bit more attention and a bit more time, it would have been an absolute bombshell of a dish.

The Easiest Durban Chicken Curry EVER

durban chicken curry recipe
durban chicken curry recipe

Earlier this afternoon, I cooked a cheeky Chicken Breast Fillet Curry for myself and it came out awesome.

Perhaps too awesome, as when I sent a photo to my wonderful wife to tease her, she promptly instructed me that I had better have some Chicken Curry waiting for her when she got home.

Being the good husband that I am, I was only too happy to oblige.

Now, for those who do not live in South Africa. We have this thing called ‘Load Shedding’. Load shedding, is where the electricity is turned off for 2.5 hours at a time. It can happen from once a day or even up to 6 times a day depending on what stage we are on. Today we are on stage 4, so it goes off 4 times.

I had just over an hour to cook and was feeling a little lethargic. I had just finished cooking and I had just eaten a delicious meal. Of well, the things we do for love.

Lucky I have a really quick and super easy method to cook a chicken curry.

Speaking of love. I also had to cook a 2 piece chicken stew for our 5 year old girl at the same time. She has not yet accepted her fate that she was born into a house of curry fanatics.

PLEASE NOTE: I decided that if I was going to cook a meal that I may as well make a double portion for tomorrow as well, so although the photos will show ingredients for 2.5kg chicken, I will quote the quantities for 1kg so that you can scale up or down according to how much chicken you wish to transform into a delicious Durban Curry.

Let’s get started.

I took 2 onions, 2 fresh chillies, 2 cloves of garlic & a thumb sized piece of ginger and blitzed them in my food processor, using the S-Blade. Remember, we are not blending here, we are chopping. We want the onions finely chopped but not pureed.

Using a food processor is my new go to method to chop my onions. I have chopped enough onions in my life to not need to hand-chop them to ‘feel like a real chef’. I may change my mind at any time, but for now, all hail to this marvelous time-saving device.

When cooking a chicken curry, one of the most important choices are whether to cook with the skin on or to remove the skin. People are divided on this one, some say that the skin gives more flavour and other insist that the skin makes the curry too oily and that it must be removed.

I find that if I remove the skin from the chicken, then the chicken breaks up too easily. I therefore choose to cook with the skin still on the chicken. (besides, this is a quick & easy recipe, so who really wants to be standing removing skin from chicken pieces)

One of the consequences of cooking chicken curry with the skin on, is that there is quite a bit of natural oil released from the chicken skin whilst cooking. This can lead to a fairly oily curry, especially when combined with the half-cup or so of sunflower oil that is normally recommended for every kg of meat that you are cooking in a Durban Curry.

My method to cook with as little oil as possible

To counter this, I try and cook a chicken curry with as little oil as possible. This poses a challenge, in that you need oil to cook down your onions and especially to temper your spices.

I have been experimenting with using water to help soften the onions and to prevent the masala burning when tempering. The less oil that you use, the faster your pot cooks dry.

I will write a bit more about this in detail, but for now I will just share the basics.

  1. Add oil or ghee, for this cook I used a teaspoon of ghee, and let it melt
  2. On a slightly lower heat than normal, add the onions and allow to fry until the pot cooks dry
  3. Add a little hot kettle water to the onions, give them a good mix and let them ‘simmer’ until the water has cooked off. If they are not soft yet, add another splash of water and repeat until they are soft. Once the water has cooked off, they will brown. (I find that the water actually ‘lifts’ the oil that may have been absorbed into the onions, which then helps the onions to fry in a weird soft of recycling cycle)
  4. When your onions are nice and soft, then add the masala and simply repeat the above process of adding a bit of hot kettle water when the pot goes dry, mixing, and then letting it cook down again to a ‘fry’.

You will be shocked when you see the changes in your masala, in terms of colour and fragrance, when that water hits. To me, it makes it come alive.

Right, so now we have done our onions etc and our masala, we are ready to add the tomatoes. We should be about 10 minutes into the cook.

Again, I use the food processor to chop the tomatoes. I I cut them into quarters and then bomb them, skin and all, into the food processor. 15 seconds later, they are ready to add into the pot. (As tomatoes and salt are great friends, I add a bit of salt in with the tomatoes when I blitz them.)

When the tomatoes have cooked down and the oil starts to separate, then it is time to add your chicken & potatoes. If you are cooking whole potatoes, you may need to add them 5-8 minutes before the chicken pieces. It all depends on the size of the potatoes and the size of the chicken pieces.

HINT: When I start to prep, I like to take the chicken out the fridge, so that it can come to room temperature. I sprinkle a little masala on the chicken and let it ‘marinate’ a bit in the hopes that the masala will penetrate into the chicken. I do not know if this works or not. I may need to investigate this further.

Time to add the chicken

Now it is time to add the chicken and the potatoes, as per above.

Don’t forget to poke your potatoes with a fork, so that they can absorb that lovely gravy.
Read this article on How to get those beautiful yellow potatoes in a Durban Curry

After you have added the chicken, you may need to add some water. Keep adding if and when the pot starts to cook dry.

TIP: I cook with a flat wooden spatula. It is awesome to scrape the bottom of the pot. I can not even remember the last time that I burnt anything.

When the chicken is cooked and the potatoes are soft, turn off, remove from heat and let the curry stand for at least 10 minutes.

Garnish with some fresh dhania (corriander) and serve with some fresh sambals, roti, rice, as a bunny chow or however you enjoy it.


Recipe per 1kg of Chicken

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 3-4 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian


  • Sunflower Oil or Ghee
  • 2 Medium sized onions
  • 2 Cloves of fresh garlic
  • Thumb sized piece of ginger
  • Fresh chillies (optional)
  • Curry leaves
  • Durban Curry Lovers, all-in-one Masala (30g or 4 tablespoons per 1kg chicken)
  • 34 Jam Tomatoes (chopped into a puree in food processor, or grated if done by hand)
  • 1kg chicken pieces
  • 2 Potatoes (whole or halved)
  • Salt
  • fresh Dhania (coriander leaves)


  1. Place the onions, chillies, garlic, ginger, a few curry leaves & chillies into a food processor (S-Blade is best) and chop with the pulse function until chopped but not pureed.
  2. Add your oil or ghee into the pot and heat. Add your chopped onion mixture and fry until soft
  3. Add the masala to the pot and let fry for a few minutes
  4. Place the tomatoes & salt into a food processor and use the pulse function to chop until they are pureed, add to pot.
  5. When the tomatoes are cooked down and the oil starts to separate, add the potatoes and the chicken as well as a few more curry leaves.
  6. When the chicken & potatoes are cooked, remove from heat, taste for salt and let stand for at least 10 minutes
  7. Garnish with fresh dhania and serve with your favourite accompaniments.


If you do not have a food processor or if you simply prefer to chop by hand, then finely chop the onions and grate the tomato.

Keywords: Durban, Chicken Curry

durban chicken curry and sambals
Served with Basmati Rice & Sambals
How’s that for a potato?

Spicy Durban Chicken Curry Recipe

durban chicken curry recipe
Spicy Chicken Curry by Rajashree B

Spicy Durban Chicken Curry Recipe

Thanks to Rajashree for sharing her recipe to this delicious, spicy, Durban Chicken Curry.

  • Author: Rajashree B
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian


  • 16 pieces chicken (I used drumsticks & thighs)
  • Oil (enough to cover base of pot) or as desired
  • 1 large onion sliced
  • 3 cinnamon sticks
  • 2 star aniseed
  • 2 bayleaf
  • 45 cloves garlic crushed
  • 1tsp crushed ginger
  • 1tsp whole cumin
  • 1 tblsp medium masala
  • 2 tblsp hot kashmiri masala
  • 1 tblsp rombo rossi masala
  • 1/2 tsp each of kashmiri chilli powder, coriander powder, cumin powder and turmeric powder
  • 2 medium tomatoes chopped
  • 2 tblsps tomato puree
  • 5 potatoes halved/quartered
  • Salt to taste


  1. Heat oil, add onions, cinnamon sticks, star aniseeds, bay leaves and whole cumin.
  2. Once onions start browning and is translucent, add ginger, garlic and all spices, stir well and add chicken and salt and stir well to coat chicken evenly.
  3. Cover pot and let it cook on low heat for 10 to 15 mins.
  4. Now add chopped tomatoes, tomato puree and potatoes and water as desired for a rich gravy and cook for 30 mins on medium heat, until potatoes are soft.
  5. Garnish and enjoy with rice or rotis or in a bunny!
  6. Spices can be adjusted depending on individual taste.


You are invited to join our Facebook Group, “We are Durban Curry Lovers“, where there are a whole bunch of wonderful people sharing tips, tricks & family secrets.

Please visit our Online Store, to purchase our amazing All-in-One Masala and other spices?

Not feeling like cooking?  Visit The Curry Finder, to find a great curry in your area.

Keywords: durban curry, chicken curry, bunny chow, roti

The 1 Hour, 1 Pot Chicken Breyani Challenge

easy chicken breyani recipe
The finished product, drizzled with a bit of extra gravy

The 1 Hour, 1 Pot Chicken & Veg Breyani Recipe

Today, I set out with one goal in mind, which was to make a chicken breyani in 1 hour and to only use 1 pot while doing so.

The last chicken breyani which I made, took me almost 5 hours and my kitchen looked like an actual bomb site, probably worse.

So ja, I only used an All-in-One Chicken Masala and not any specific Breyani Spices, so some may say that it is not an actual Breyani – to be honest, I really do not know as I am still learning.

I will try and explain the method and timings as best as I can, any questions please feel free to ask in the comments below.

Oh, and I did not add lentils, because I did not have any.

Please note, when I mention Pot it is the pot of the Electric Pressure Cooker (EPC)

  • Author: Shane
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 5 1x
  • Category: Breyani
  • Method: Moderate
  • Cuisine: Indian


  • 5 Chicken Thighs (skinned & cut in half)
  • 6 Onions (thinly sliced)
  • 3 Jam Tomatoes (chopped)
  • 100g Durban Curry Lovers, All-in-One Chicken Masala
  • 3 Carrots (chopped into cubes)
  • Handful of Green Beans (tips chopped off)
  • 6 Potatoes (halved)
  • 3 Red Chillies
  • Egg Yellow (few drops)
  • Salt to Taste
  • 23 Cups Basmati Rice (or to preference)
  • 23 tablespoons of plain yoghurt, maas, buttermilk, curds or whatever you choose
  • 1 Tablespoon of Ginger & Garlic (or to your preference)
  • Fresh Mint & Coriander


  1. Boil Kettle, whilst mixing 3/4 of the masala, yoghurt, mint, coriander, ginger and garlic with the chicken 
  2. Put 2 Cups Basmati Rice into EPC, fill 3/4 with boiling water. Add salt (water must taste like seawater) Put on the lid and cook for 3 minutes on rice setting. 
  3. While the rice is cooking, chop the carrots and tip the beans.
  4. Pour Rice out into a colander & drain (should be 3/4 cooked)
  5. Pour boiling water and a few drops of egg yellow, food colouring, into the pot and add your potatoes to par cook with a closed lid (3 mins)
  6. Quick clean up and arrange all your ingredients in order, while the potatoes are par cooking.
  7. Drain potatoes into colander, and roast in oven for 10-15 mins
  8. Meanwhile rinse the pot and add your oil, heat on fry on the max temperature 
  9. Add your onions and fry until golden brown
  10. Remove 3/4 of the onions and set aside for later (pour any oil that drains back into the pot)
  11. Add Tomato and fry until soft
  12. Add the remaining masala (approx 25g) into the onion and tomato, stir well for 1-2 minutes
  13. Add a splash of water in to the mix, stir well, add carrots & add your marinated chicken & beans (this was a mistake, next time I add beans after step 11)
  14. Put the lid on the  EPC and cook for 10 mins on stew function.
  15. Whilst the chicken is cooking, mix the remaining onions, mint & dhania into your rice
  16. Release steam, open lid, give a good mix and then layer your potatoes and top with the rice mix
  17. Put the lid on and steam for 15 mins (on low to medium heat, I used fish function on the EPC)
  18. Allow steam to release naturally and it should be ready to serve
  19. Garnish with dhania & mint & whatever makes your heart happy (I forgot, I was too hungry)

I poured the pot out into a serving dish, but you can always serve directly out of the pot.


Whilst this was an experiment and I was chasing the clock, it came out very well. It was absolutely delicious.

Here are my thoughts on this.

  1. Add the beans after the chicken has cooked (perhaps blanche when you are par boiling the potatoes)
  2. I added about 1/3 of a cup of water before I closed the lid to cook the chicken, so there was a little too much gravy. The meats for breyani must be moist, but quite dry in terms of the amount of gravy. I scooped it out into a small bowl, it was really not much, but I used this to drizzle on the breyani after I served it and it was fabulous.
  3. I forgot to garnish with fresh dhania & mint, but there was plenty added during the cooking process. I probably should have spent more time on presentation, but I was just too hungry and too tired after a very busy day at work and on the road.
  4. This has to rate as one of the dishes that I have enjoyed eating most, for a very long time. I really enjoyed it and will most definitely be cooking it again soon. I reckon this time I can do it in under an hour.
  5. My Electric Pressure Cooker is a Midea InstaChef and I love it like a child. It is the best appliance which I have ever bought.

Keywords: breyani, biriyani, biryani, chicken, all in one masala

Durban Chicken Livers Curry

chicken livers curry
Durban Chicken Livers Curry

Durban Chicken Livers Curry

Here is the recipe to the delicious Chicken Livers, cooked by our Spice Master, using our Chicken All-in-One Masala.

Of course, our General All-in-One Masala is also perfect for this dish.

No need to use any other spices, perfect colour, flavour & aroma every time.

  • Author: Durban Curry Lovers
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian


  • 250g Chicken Livers
  • 1 tsp Fresh Ginger and Garlic paste
  • 2 Tomatoes chopped
  • 1 Medium Onions Sliced
  • 1 Green Chilli Spilt into half
  • 40ml Cooking Oil
  • 1 tbsp Durban Curry Lovers, All-in-One Masala (try our new chicken blend)
  • Fresh Coriander to Garnish


  1. Heat Oil to a medium heat and fry half of the Onions until golden brown.
  2. Add Durban Curry Lovers, All-in-One Masala, fresh Ginger & Garlic paste and split green Chilli, stir for 10 seconds.
  3. Add Chicken Livers and mix well. Allow Livers and spices to fry for a few minutes on a low heat stirring occasionally without burning.
  4. Add Tomatoes and the balance of the Onion, cook on a low heat stirring occasionally until the tomatoes are cooked.
  5. Add Salt to taste.
  6. Add a ¼ cup of boiling water to Chicken Livers to make a gravy.
  7. Cook for 2 minutes on a low heat.
  8. Garnish with Coriander.

Keywords: Chicken, Chicken Livers, Durban Curry Lovers All-in-One Masala

Durban Chicken Bunny Chow Recipe

durban chicken curry recipe for bunnychow
Chicken Bunnychow by Rajashree

Durban Chicken Bunny Chow Recipe

Thanks to Rajashree, for sharing her recipe to this incredible chicken curry – served in traditional Durban style as a Bunny Chow.

  • Author: Rajashree B


  • 16 pieces chicken (I used drumsticks & thighs) 
  • Oil (enough to cover base of pot) or as desired
  • 1 large onion sliced 
  • 3 cinnamon sticks
  • 2 star aniseed
  • 2 bayleaf
  • 45 cloves garlic crushed
  • 1tsp crushed ginger
  • 1tsp whole cumin
  • 1 tblsp medium masala 
  • 2 tblsp hot kashmiri masala
  • 1 tblsp rombo rossi masala
  • 1/2 tsp each of kashmiri chilli powder, coriander powder, cumin powder and turmeric powder
  • 2 medium tomatoes chopped
  • 4 tblsps tomato puree
  • 5 potatoes halved
  • Salt to taste


  1. Heat oil, add onions, cinnamon sticks, star aniseeds, bay leaves and whole cumin.
  2. Once onions start browning and is translucent, add ginger, garlic and all spices, stir well and add chicken and salt and stir well to coat chicken evenly.
  3. Cover pot and let it cook on low heat for 10 to 15 mins.
  4. Now add chopped tomatoes, tomato puree and potatoes and water as desired for a rich gravy and cook for 30 mins on medium heat, until potatoes are soft.
  5. Garnish and enjoy with rice or rotis or in a bunny!

Please note:  Spices can be adjusted depending on individual taste.


See more Chicken Curry Recipes

See more recipes from Rajashree

You are invited to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets on our quests in becoming a Master Curry Chefs.

durban chicken curry recipe

Durban Chicken Curry Recipe using Durban Curry lovers All-in-One Masala

durban chicken curry recipe
durban chicken curry recipe
Durban Chicken Curry cooked with Durban Curry Lovers, All-in-One Masala

Easy Durban Chicken Curry Recipe

This easy to prepare, delicious, hot & spicy, Durban Chicken Curry was cooked with Durban Curry Lovers, All-in-One Masala.

So easy. No waste, no guessing, just 4 tablespoons of our Masala, per kg chicken. Buy Now

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian



  • 1 kg Chicken Pieces, cut into medium sizes (skin removed, if whole pieces)

  • 2 tbsp Fresh Ginger and Garlic

  • 2 Medium Jam Tomatoes (grated)

  • 2 Medium Onions Finely Sliced

  • 3 Medium Potatoes (see here how to cook potatoes in curry)

  • ½ cup Sunflower Oil

  • 4 tbsp Durban Curry Lovers, All-in-One Masala

  • Fresh Curry Leaves and Coriander to Garnish



  1. Heat Oil to a medium heat and fry Onions until golden brown.

  2. Add Durban Curry Lovers, All-in-One Masala and fresh Ginger and Garlic, stir for 5 seconds.

  3. Add Chicken and Potatoes and mix well.  Allow Chicken and Potatoes to fry in spices on a low heat stirring occasionally without burning.

  4. Add Salt to taste

  5. Add Tomatoes and cook on a low heat, stirring occasionally until cooked.

  6. Add 1 cup of water ( or as required ) and cook on medium heat until Chicken is cooked and Potatoes have softened.

  7. Garnish with fresh curry leaves and coriander


More Chicken Curry Recipes

More All-in-One Masala Recipes

You are invited to join our group, We are Durban Curry Lovers, where a wonderful community of people share tips, tricks & family secrets.

Keywords: durban curry, chicken curry, Durban Curry Lovers All in One Masala

Boneless Chicken Curry with Potato & Carrot

Boneless chicken curry recipe

Boneless Chicken Curry with Potato & Carrot

This was a chicken curry which was made with breast fillet, which had been marinated in yoghurt and Durban Curry Lovers, All-in-One Masala.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 3-4 1x
  • Category: Curry
  • Method: Moderate
  • Cuisine: Indian



For the Marinated Chicken

  • 4 Chicken Breast Fillets (Cut into 8 pieces each)
  • 23 Tablespoons of Plain Yoghurt
  • 1 Tablespoon of Durban Curry Lovers, All-in-One Masala

For the Curry Base 

  • 1 Star Anise
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 2 Cardamom Pods
  • Fresh Split Chillies (to taste)
  • 1 Teaspoon Turmeric
  • 3 Cloves
  • 2 Bay Leaves
  • Sunflower Oil to cover base of pot
  • 2 Small Onions
  • 2 Jam Tomatoes (grated)
  • 2 Teaspoons Tomato Paste
  • 2 Tablespoons of Durban Curry Lovers, All-in-One Masala
  • 1 Large Carrot
  • 2 Potatoes (Cut into 6 pieces each)
  • Curry Leaves
  • Thyme or Dhania (Coriander) to garnish

For the 


For the Chicken

  • Place the chicken pieces in a bowl and mix in the yoghurt and the masala
  • Cover and let marinate for 2 – 24 hours

For the Curry Base

  • Cover the base of your pot with sunflower oil
  • Add the star anise, cloves, cumin seeds, split chillies & turmeric and allow to temper (How to Temper Spices)
  • On a low to medium heat, add the onions and gently fry until soft & golden brown. (at least 10 – 15 mins)
  • Half way through cooking the onions, add the ginger & garlic and fry for 1-2 minutes, then
  • Add the Masala and allow to gently fry with the onions. (Do not burn the masala. Keywords are gently fry)
  • When the onions are soft and the masala is nicely tempered, add the grated tomato, tomato paste & curry leaves.
  • Mix all the above ingredients well, cover and allow to simmer for about 20 mins. (add a splash of water if the mix is a bit dry. Stir regularly using a wooden spoon or spatula. Scrape the bottom of the pot to ensure that nothing is sticking)
  • Meanwhile, par cook your potatoes in a separate pot. (add egg yellow of turmeric if you like yellow potatoes)
  • When the tomatoes are cooked down and you can see the oil starting to separate from the sauce, add the carrots and cook for 5 minutes. (Stir regularly, always scraping the bottom of the pot)
  • Add the Chicken, mix well, reduce heat & gently braise the chicken
  • Add about a cup of water, mix well
  • Add the par cooked potatoes, mix well and simmer 
  • Add the par cooked potatoes
  • When the sauce has thickened and you can see the oil separating, test the chicken & potatoes. If they are soft and you are happy that everything is cooked to perfection, remove from heat and allow to stand for at least 8 minutes.
  • Garnish with fresh thyme or coriander (Dhania)
  • Serve with rice, roti, on buttered bread or any other way which makes you happy. 


This dish is about gentle & delicate cooking. Take your time, watch everything fry and come together.

I can not overstate the importance of taking your time with the onions, especially. Let them get soft & sweet.

Keywords: chicken, curry, yoghurt, thyme, tempered spices

Easy, No-Fuss, Chicken Tikka Inspired Curry


Easy, No-Fuss, Chicken Tikka Inspired Curry with Butternut

This dish is a quick & easy, no fuss Chicken Tikka Inspired Curry.

  • Author: Shane
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 3 1x
  • Category: Curry
  • Method: Moderate
  • Cuisine: Indian



For the marinated chicken

  • 2 x Chicken Breast Fillet (cut into 8)
  • 2 Tablespoons of Plain Yoghurt
  • 1 Tablespoon of Durban Curry Lovers, All-in-on Masala.

For the Base Sauce

  • 50ml Sunflower Oil (or to taste)
  • 1 x Medium Onion, thinly chopped
  • 1 x Teaspoon of Garlic & Ginger Paste (or to taste)
  • 2 x Medium Jam Tomatoes, grated.
  • 2 x Heaped Teaspoons of Durban Curry Lovers, All-in-on Masala.
  • 23 Tablespoons Plain Yoghurt
  • 2 Handful’s of small cubed Butternut
  • Curry Leaves


  • Mix your chicken pieces, in a bowl, with the yoghurt and masala and set aside (Do this for anything from 2 – 24 hours beforehand)
  • Heat your oil in your favourite pot or pan.
  • Add the onion and sauté on low to medium for at least 15 minutes. You want it soft and sweet.
  • Meanwhile spread your chicken pieces out on a tray and grill (in the oven) until slightly charred on each side. (do not burn or let it dry out. Be gentle, this is the theme of this dish)
  • Add the 2 teaspoons Masala and gently fry for at least 5 minutes. (Do not burn, this is an exercise in patience & technique. Add splashes of water if the mixture gets too thick)
  • Add the tomatoes, mix well and bring up the heat until gently simmering. Reduce the heat again and let simmer until the tomatoes are soft and you see the oil start to separate.
  • Add about a cup of water. This will bring the whole mixture alive and the colour will change from dark brown to red. Simmer for about 5 minutes.
  •  Add you butternut and allow to simmer until the butternut starts to soften.
  • Add your curry leaves.
  • Add your chicken and mix well, bring the heat up a bit and allow to simmer.
  • Add splashes of water until the chicken is mostly covered at the bottom of the pot.
  • Reduce your heat a but and allow to simmer until the chicken is soft and the oil has again separated from the tomato. Check for salt about half way through.
  • When almost done, take 2 – 3 tablespoons of plain yoghurt and whisk it very well in a bowl. (can use a fork)
  • Add the yoghurt in teaspoon quantities and mix into the sauce.
  • The above two steps will help prevent the yoghurt from splitting.
  • Garnish as desired and serve with your choice of rice, roti or however your heart desires.


This dish reminded me of the importance of patience and delicacy when cooking.

I used our All-in-One Masala. If you are not using an all in one, then you should add some whole spices when you heat your oil and then remove before adding your tomatoes.


Keywords: Tikka, Chicken, Butternut, Durban Curry

Chicken Curry Recipe by Zelna

Chicken Curry Cooked to Perfection

Delicious Chicken Curry Recipe

Thanks so much to Zelna for sharing her recipe for her delicious chicken curry. It looks absolutely amazing.

Readers must note her technique of building up a gravy by slowly adding water when the spices start to get dry. This ensures that the masala is properly cooked through.

  • Author: Zelna S
  • Prep Time: 10
  • Cook Time: 90
  • Total Time: 1 hour 40 minutes
  • Category: Curry
  • Method: Moderate
  • Cuisine: Indian


  • 1/4 cup of oil
  • 5 Curry leaves
  • 2 Onions
  • Garlic to taste
  • 2 tablespoons of Ground Coriander
  • 1 Teaspoon Cumin
  • Pinch of Ground Cinnamon
  • 1 Tablespoon Tumeric
  • 3 Tablespoons of  mix masala with Kashmiri chillie powder
  • 1 Tin of chopped tomatoes
  • 3 Whole Chillies
  • 1 Punnet of Fresh Dhania aka Coriander (Half to cook and half for garnishing)


  • Add the oil on medium heat
  • Add the finely chopped onions, curry leaves & garlic
  • Add the spices (do not burn your spices)
  • As you cook your spices and it gets dry, add water so that you do not burn your spices as you build up a nice thick gravy.
  • After about 10 minutes, add the tomato
  • Let the gravy cook for at least 45 mins before adding the chicken
  • Add the chicken and allow to cook until the chicken is soft and totally cooked through
  • Add fresh chillies
  • Garnish with Dhania
  • Serve with your favourite rice, as a bunny, in a roti or however your heart desires

Keywords: Chicken

Chicken Curry with Almond Milk

Chicken Curry with Rice and Carrot Salad

Chicken Curry with Almond Milk

This is a mild chicken curry that can be enjoyed by everybody in the family. The ingredients below were for 3 portions.

Any chicken pieces can be used, in fact, the night before I made the exact same meal using the breasts from the ‘family pack’. The family enjoyed it so much that they demanded that I make it again for breakfast, of all things … but we are weird that way.

With the amount of curry that we eat, I am trying to use as little oil as possible.

The ratio of spices and masala can easily be adjusted to personal taste and more chilli powder can be added to add more heat.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 3 1x
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian


  • 3 Chicken Drumsticks & 3 Thighs – Skin Removed
  • 23 Tablespoons Chicken Masala / or any Masala (or to taste)
  • 1 Med-Large Onion – Thinly Sliced
  • Sunflower Oil – to cover the bottom of the pot.
  • 2 Cardamom Pods
  • 2 Star Anise
  • 1 Teaspoon of Garum Masala
  • Pinch of Fennel Seeds
  • 1 Bay Leaf
  • 3 Potatoes – quartered (Teaspoon Turmeric)
  • 34 Grated Tomatoes
  • Salt to Taste
  • Curry leaves
  • 2 Carrots, cut however you like. I prefer diamond shape.


  • Place your skinless chicken in a bowl and sprinkle with Masala & a few curry leaves – let stand for 30 mins. After 30 mins add Almond Milk to the bowl, mix and let marinade for at least 30 mins, or longer. If you do not have Almond Milk, you can use Plain Yoghurt. (I actually used Almond Milk, because we had no Plain Yoghurt, and it worked out very nicely)
  • Peel your potatoes and cut into quarters – Place in a bowl and sprinkle with Turmeric and set aside. (this gives your potatoes a lovely yellow colour)
  • Cover the base of your pot with sunflower oil
  • Add Bay Leaf, Star Anise, Cardamom Pods, Star Anise, Fennel Seeds & Garum Masala – and let them start to sizzle in the oil.
  • Add Carrots & Onion and cook until Onions are soft
  • Add Grated Tomato and cook until Tomatoes are soft
  • Add a few Curry Leaves, Salt to Taste and even a teaspoon of sugar if you prefer a bit of sweetness.
  • Add your Chicken Pieces, stir, cover your pot and allow to simmer on medium for about 10 mins. (judge the time by the size of your chicken pieces)
  • Add about 2 cups of water, or until the chicken pieces are just covered.
  • Simmer until Potatoes & Carrots are soft.
  • Serve with Rice and Salad (or in a Bunny Chow, or with Roti or however pleases your heart)

Chicken Bunny Chow by Irene

chicken bunny chow recipe

Chicken Bunny Chow by Irene

Today we are excited to share a beautiful Chicken Bunny Chow, by Irene Enoch.

Here is the recipe so that you can cook this delicious dish at home.

  • Author: Irene Enoch
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 2 1x
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian


  • Half Chicken – cut , skinned, rinsed & dried.
  • Rombo Rossi Masala (Hot)
  • Chillie Powder
  • Chicken Masala
  • Jeera & Dhania Powder mix
  • 1 Bay Leaf
  • 2 Cloves
  • 1 Star Anise
  • Ginger & Garlic Paste
  • 2 Peeled Potatoes – Quartered
  • 1 Tablespoon Tomato Paste
  • 1/4 Teaspoon of Honey
  • Grated Tomatoes


  • Place the Chicken & Potatoes in a bowl.
  • Add spices & salt to the chicken and mix well.
  • Heat oil & add star anise, cloves & bay leaf, allow to sizzle.
  • Add 1 medium chopped onion, let it fry.
  • Add ginger paste n garlic paste (Stir quick, as is splatters, so be careful).
  • Add your grated tomatoes with 1 T tomato paste,1/4 tsp honey.
  • Stir , add water until level with 1/4 of the pot.
  • When the tomatoes are cooked, add the chicken & potatoes.
  • Stir, check for salt.
  • Add 1/2 cup hot water & cover.
  • Curry should be done in between 20 to 25minutes, check in between on your potatoes.


Take a 1/4 loaf of bread, hollow it out and spoon in your chicken curry, to make a delicious Bunny Chow

And now for the GOOD NEWS. Irene is available to cater for your events & functions, Big or Small.

Contact her through her Facebook Page, Blessed Bakes.

Keywords: bunny chow, chicken

Real Quick & Easy Chicken & Veg Curry (12 mins)

 & veg curry

I had 2 chicken breast fillets left over from last nights peri-peri chicken burgers, which I needed to use. I am quite busy at the moment, working from home and did not have lots of time to cook lunch. I also had a tin of Gold Dish Hot Veg Curry, it only seemed logical to combine them.

It came out absolutely amazing. A really nice, relatively cheap meal, which did not even take me 12 minutes to cook.


  • Sunflower Oil
  • Chillies
  • 2 small-med Onions
  • Turmeric
  • Masala (curry powder)
  • Chicken Breast Fillet (cut into small cubes)
  • Mrs Balls Hot Chutney
  • 1 Tin of Gold Dish Curried Veg


  • Cover bottom of pot with oil
  • Add onions and cook till soft
  • Add Chillies
  • Add Turmeric & Masala (quick fry to release flavours, do not burn)
  • Add Chicken Breast Fillet pieces (Fry until soft, add splash of water if the bottom of the pot gets too sticky)
  • Reduce Heat on Stove
  • Add a tablespoon of Mrs Balls Chutney
  • Add Tin of Gold Dish Vegetable Curry
  • Cook till all incorporated and irresistible.
  • Serve and garnish with Dhania (coriander)
Gold Dish Curry Veg Recipe with Chicken

BIR Style (sort of) Chicken Curry

Chicken curry cheat bir style

BIR or “British Indian Restaurant” is a style of curry cooking which originated in the (duh) curry restaurants & takeaways in England. The technique involves pre-cooking a “base gravy”, as well separately pre-cooking your protein, and then cooking individual portions in a pan to order.

When the orders come in, it is just a matter of heating your oil and spices etc, your base gravy and then your protein to quickly push portions to guests in the restaurant or takeaways.

There are quite a few different types of BIR curries, each with a different flavour profile. This really interested me, not so much the pre-cooked base gravy, but the different flavours and types – as the Durban style curries which I have been cooking are all chasing one specific flavour profile.

I follow a BIR group on Facebook and the modus operandi, is to cook a big pot of the base gravy and then to freeze it into portions. Then when they want to cook a curry, they defrost a portion, fry it up with with masala & whatever spices or additives are required , add the protein and it’s job done.

Might I say, the British home cooks who cook curries in this style, are as committed as they come. It is almost a cult. They take it very, very seriously and I have seen some photographs that absolutely blow my mind.

If you are interested, you can find the facebook group British Indian Restaurant (BIR) Curry At Home HERE

Anyway. The recipe for the base gravy, is very different to how we cook our curries in South Africa, which is pretty much Durban style or Malay style. The main difference is that they add carrots, green pepper, cabbage, & sometimes celery, which we do not do in South Africa, so this was quite an experience. Once all the ingredients are soft, they are blended into a puree.

I was not really in the mood for a 4 hour cooking session, so I just winged it and cooked up a cheat “base gravy” in a pot and then added some deboned chicken thighs, that I cooked in my electric pressure cooker. The meat was very soft and just came off the bone.

The results are not exactly the same as a BIR Curry, but the method was my first experimentation into the BIR Style. It tasted great and had everybody scanning the pot for seconds.

If I had, I would have finished this off with a splash of coconut milk.

BIR style requires you to blend your base gravy, I did not bother as the sauce was pretty smooth and I was in a rush. Next time I will do it properly step by step.


  • Sunflower Oil or Gee or both
  • Cinnamon Sticks, Star Anise, Fennel Seeds (to taste)
  • Chillies (sliced, split or whole. Your choice)
  • 3 Onions, finely chopped
  • Garlic & Ginger (to taste)
  • 2 Tablespoons Durban Masala (or to taste)
  • 2 Teaspoons chilli powder (or to taste)
  • 2 Carrots (chopped into small cubes or grated)
  • 1 Handful Cabbage (chopped into small pieces of grated)
  • Half a Green Pepper (thinly sliced into cubes)
  • Tin of Chopped Tomatoes
  • 1 small tin of tomato paste
  • Teaspoon of sugar
  • 1 teaspoon garam masala (or to taste)
  • Potatoes, quartered. (poked with fork)
  • Chicken Thighs

Method “Base Gravy”

  • Cover the base of your pot with oil
  • Add your Cinnamon Sticks, Star Anise, Fennel Seeds and infuse in the oi
  • Add your Onions and fry till translucent & soft
  • Add Chillies
  • Add you Garlic & Ginger
  • Add your Masala & Chilli powder, gently fry to release flavours (do not burn, add a splash of water if you need to save from burning)
  • Add your Cabbage, Carrot & Green Pepper
  • Add Tinned Tomatoes and Tomato Paste
  • Add teaspoon of sugar
  • Add water to thin the gravy out a bit, reduce heat & cook for 45 mins to an hour or until all ingredients have broken down
  • Add Salt (to taste)
  • Add potatoes, cover and cook till soft.
  • Add deboned Chicken Thigh & cook for 5 mins or until perfectly incorporated.
  • Serve & garnish with dhania (coriander).

Method to Cook Chicken

I used my electric pressure cooker. It is my best friend and the best thing that I have ever bought for the kitchen. If you do not have an electric pressure cooker, then boil as per normal – then rush out and buy an electric pressure cooker, it will change your life.

  • Rinse Chicken Thighs and place in pressure cooker (just covered with water)
  • Add generous pinch of salt
  • Cook for 4 mins on Rice Setting
  • When the 4 mins are up, do not open or release the steam, just leave it for 30 mins
  • Remove and let cool
  • Debone the chicken and set aside. (cover with clingwrap or lid)

Chicken curry cheat bir style

Chicken Breyani Recipe

All the components, ready to start layering.

Chicken Breyani is a delicious Indian rice dish which made with of spices, moist marinated chicken and vegetables. Breyani is a much loved dish and the hard work which it takes to cook a traditional Breyani is much appreciated by all who are lucky enough to eat your master creation.

Whilst it may seem like a really difficult dish to prepare, if you follow the steps and work methodically, then it really is not that hard. The photos here are from the first one which I ever made. I learnt quite a lot and really look forward to cooking the next one. Enjoy.

I would really appreciate any advice, tips or tricks in the comments below. Much appreciated.


  • 3 cups rice
  • ¼ cup brown lentils
  • 1 full chicken, cut into pieces and rinsed
  • 2 teaspoons ginger and garlic paste
  • 2 bay leaves
  • 1 green chilli, cut lengthwise
  • 1 black elachi
  • 1 dried red chilli
  • 1 aniseed
  • 1 sprig curry leaf
  • 2 cinnamon sticks
  • A pinch of fennel (soomph) seeds
  • A pinch of cumin (jeera) seeds
  • 6-7  mint leaves
  • 3 tablespoons oil
  • 1 teaspoon ghee (clarified butter)
  • 2 onions (1 sliced and the other grated)
  • ½ tomato, grated
  • 2 sprigs spring onions
  • 2 ½ tablespoons hot curry powder
  • 1 heaped teaspoon of mixed cumin (jeera) and coriander (dhania) powders
  • 2 teaspoons of chilli powder
  • 3mls of turmeric powder
  • Salt to taste
  • 2 potatoes
  • A few drops of yellow food colour
  • Sour milk
  • 50g margarine


  • Fry 1 sliced onion in a pan of margarine.
  • Marinate the chicken by combining together ½ a sprig each of curry leave, spring onion, sour milk, thyme, red chilli, 3 leaves of mint, curry powder, chilli powder, turmeric powder, coriander and cumin powder, ginger and garlic paste and a teaspoon of fried onions.
  • Refrigerate the marinated chicken until required.
  • Cook the rice in salted water until done.
  • Drain out the rice by removing the excess water.
  • Place ¾ of the rice in a bowl and add a few drops of yellow food colour to turn the rice a pale yellow.
  • Boil the lentils in water with added salt to taste.
  • In a large bowl add in peeled potatoes that have already been cut into quarters.
  • Stir in a few drops of yellow food colouring and salt to taste.
  • Mix well to ensure an even distribution of colour.
  • In a pan deep fry the potatoes on a reduced heat until it has a crisp outer layer.
  • Heat the oil in a pot.
  • Add ½ of the amount of grated onion, ghee, cumin and coriander seeds, ½ a sprig each of thyme, spring onion and curry leaf.
  • Also stir in the remainder of the mint leaves, cinnamon stick, elachi and bay leaf.
  • Allow the ingredients to simmer in the oil.
  • When the onion’s appears transparent, and turns a pale golden colour, add in the marinated chicken.
  • Add salt to taste and mix well.
  •  The chicken should simmer for 5-8 minutes on a reduced heat until it is fried through.
  •  Add in the remainder of the grated onion, curry leaves and tomato.
  •  Allow the curry to cook out well.
  •  A little water can be added if the curry holds at the base of the pot.
  •  Once the chicken has cooked through completely, remove the curry from the stove top and garnish with coriander.

Setting of the breyani (Layering)

  • In a large pot place enough yellow coloured rice to cover the base of the pot.
  • Add in the entire amount of curry.
  • Layer a generous quantity of chopped coriander and fried onions.
  • Reserve a tablespoon of fried onions to garnish the last layer.
  • Add in ½ the amount of lentils.
  • Add a layer of white rice alternating with yellow rice and lentils.
  • Reserve a tablespoon of rice and colour it a dark yellowish red colour (using yellow food colour).
  • On the last layer, add the fried onions, chopped coriander and the yellowish red rice.
  • Seal the pot with foil and cover with the lid.
  • Place this pot into a larger pot of water.
  • Cover and steam on moderate heat for 30-45 minutes.

Serve hot with an accompaniment of ‘raita’ (a cucumber and yoghurt based salad). Serves four-five adults.

Cook Nando’s Style Peri-Peri Giblets at Home

Nando’s Style Chicken Giblets

Cook Nando’s Style Peri-Peri Giblets at Home

Are you missing Nando’s Peri-Peri Giblets? Follow this step-by-step recipe to cook these Nando’s style giblets at home.

When the Peri-Peri Giblets were discontinued at Nando’s, Lisa Harrilall’s husband was heartbroken, so she decided to make her own to ‘fill the void’.

  • Author: Lisa
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Category: Peri-Peri
  • Method: Easy
  • Cuisine: Portuguese




  • 1 large Onion
  • 3 large Tomatoes
  • 1 teaspoon Ginger and Garlic Paste
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Paprika
  • 1 Teaspoon Chilli Powder
  • 1 tablespoon Vinegar
  • 1 teaspoon Salt
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Thyme
  • 1 teaspoon Crushed Chilli Flakes
  • 2 tablespoons Oil


  • 1 pack Giblets
  • 1 teaspoon Ginger and Garlic
  • 1 teaspoon Salt
  • ½ teaspoon Thyme


  • To make the sauce, use a blender to blitz tomato and onions until a smooth paste is formed.
  • In a pot, add oil, fry off all spices (paprika, cayenne pepper, chilli powder, oregano, thyme and chilli flakes).
  • Then add the blended tomato and onion paste together with ginger and garlic.
  • Add salt and vinegar and allow to simmer on low heat.
  • After half an hour, remove and blend again to make a smooth sauce.
  • Taste for seasoning and adjust accordingly.
  • While your sauce is cooking, in a separate pot, steam your giblets with ginger, garlic, thyme and salt until soft and tender.
  • Add your cooked giblets to the sauce and allow to simmer, serve hot with potato wedges and Portuguese rolls.


Follow LISA on her Facebook Group, Home Sweet Homemade for more of her recipes.

Creamy Butter Chicken Recipe

butter chicken recipe

Creamy Butter Chicken Recipe

Very few meals scream Mom’s comfort food, louder than homemade Butter Chicken. This creamy chicken curry, served with fluffy basmati rice is a firm favourite in my household. It is really easy to make and once mastered, I am sure that it will become a favourite in yours as well.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 3 1x


  • 250ml fresh cream
  • 100g real butter
  • 3 Medium sized Chicken breast fillets (cut into cubes)
  • 250ml thick Greek style yoghurt or Buttermilk
  • 1 Tablespoon of oil
  • 1 large Onion (diced)
  • 2 Teaspoons crushed garlic (or to taste)
  • 4 Teaspoons of finely grated ginger (or to taste)
  • 2 Teaspoons of Jeera Powder / Ground Cumin (or to taste)
  • 2 Tablespoons of Masala / Curry Powder for HOT or 1 Tablespoon for medium.
  • 1 Teaspoon of Dhania Powder / Ground Corriander Seeds (or to taste)
  • 1 teaspoon of Turmeric
  • Curry Leaves (to your taste)
  • 2 Bay leaves
  • 1 Tin of chopped tomatoes (410g tin)
  • 2 teaspoons of tomato paste (or 1 small tin)


  • Mix the yoghurt, garlic, ginger, cumin, masala, curry powder, ground coriander and turmeric in a plastic container.
  • Add the Chicken pieces and stir until they are well coated.
  • Refrigerate overnight, or for at least 2 hours.
  • Heat the oil in a pan and sauté the onions until they are soft. (about 2-3 minutes)
  • Add the marinated chicken pieces and all the yoghurt sauce and sauté until the chicken starts to go soft, or the sauce becomes thick and starts to stick on the bottom of the pan.
  • Add the tomatoes and tomato paste, give it a good stir and gently bring back up to the boil.
  • Add the Curry & Bay Leaves.
  • Turn down to a low heat and gently simmer until the chicken pieces are soft and ready to eat.
  • Add the fresh cream and butter to the sauce and stir through until dissolved and your sauce is thick and creamy. Make sure not to let the sauce boil or else the cream may split.
  • Serve straight from the pan alongside or onto basmati rice and garnish with some fresh dhania leaves. (Coriander leaves)


HINT: Roast and blend your own curry powder / masala to balance the flavours exactly to your preference. This article will teach you how to Make your own Durban Curry Powder.

Browse more Chicken Curry Recipes in our Collection.

Keywords: butter chicken, cream, durban curry

Durban Chicken Curry Recipe


You may have tasted a Chicken Curry before, but you have never tasted a Chicken Curry until you have tasted a Durban Chicken Curry. Fiery hot with a wonderful gravy that soaks into the potatoes to teach you a lesson in deliciousness.


  • 2 tablespoons ghee (or butter)
  • 1 tablespoon vegetable oil
  • 1 tablespoon of curry powder
  • 1 to 2 whole cinnamon sticks
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of whole cumin
  • 1 teaspoon of cayenne pepper or Paprika (or both)
  • 1 finely chopped or grated onion
  • 1.4cm of fresh grated ginger
  • 4 cloves of finely chopped garlic
  • 8 pieces of chicken (preferably on the bone for flavour)
  • 2 chopped tomatoes or Tinned Chopped Tomatoes
  • 1 tablespoon of tomato puree
  • 1 sprig of curry leaves
  • 2 potatoes (diced into half-inch cubes)


1. In a heavy based pan, melt the butter in the vegetable oil, then add the spices to temper and become fragrant. Be careful not to burn the butter or the spices.

2. Add the onions, garlic and ginger and fry until softened. This normally takes about 3 minutes on a medium heat.

3. Turn the heat up to high and add the chicken pieces to brown, regularly turning into the onion and spice mixture. (Alternately you can add the chicken to the sauce, after the tomatoes are cooked down after step 4)

4. After about 5 minutes, add the tomato puree and chopped tomatoes and give the pot a good stir.

5. Throw in the diced potatoes, and curry leaves. Taste for salt, then allow to simmer for about 30 minutes on a low to medium heat. Poke the potatoes with a fork, so that they absorb the gravy.

6. When ready, garnish with the fresh coriander leaves and you are ready to serve with your accompaniments, such as sambol etc.

Note: Traditionally, this curry is serves on a bed of basmati rice but there are many ways to serve it, such as in roti, in a bunny chow or my favourite with pap.