Durban Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	24%	47%
fat	4%	3%
aromatics	16%	17%
salt	0%	1%
vegetables and beans	118%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	2 tablespoons ghee (or butter)
14 g	1 tablespoon vegetable oil
6 g	1 tablespoon curry powder (or garam masala )
6 g	1 tablespoon ground coriander
7 g	1 tablespoon ground cumin
2 g	1 teaspoon whole cumin
2 g	1 teaspoon cayenne pepper
	1 to 2 whole cinnamon sticks
150 g	1 onion (finely chopped)
	1 inch fresh ginger (grated)
12 g	4 cloves garlic (finely minced)
998 g	8 pieces chicken (2.2 pounds or 1 kilogram, preferably thighs and drumsticks or wings)
822 g	2 tomatoes (chopped)
16 g	1 tablespoon tomato puree
340 g	2 potatoes (diced into half-inch cubes)
	Optional: 1 small rutabaga (swede)
240 g	1 cup chicken stock
	1 sprig curry leaves
	Salt (to taste)
	Garnish: fresh coriander leaves
	Cooked basmati rice, for serving, optional

Method: 6 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi there! Thank you for the most amazing recipe.. I must say, I did add quite a lot of extra items. Here goes:2 tbsp of borrie compoundHalf a cup of milk3 tbsp of plain yogurtCup full of chopped pineapple piecesRobertsons chicken spice on chicken piecesUsed ol” — a cook

“My girlfriend cooked this curry for me last night and while it was a very tasty meal,it tastes nothing like any Durban curry I've ever had!To me it tastes more like a Thai curry....that is minus any coconut milk or lemon grass flavours...which sounds strange b” — a cook