How to make Colm O'Gorman's Durban chicken curry
Colm O'Gorman's Durban chicken curry
I had such a great reaction to my recipe for Chakalaka a few weeks back, that I decided to work on another Indian-inspired South African dish for this week’s column, a chicken curry from Durban.
Durban is one of the largest ethnically Indian populated cities outside of India, which unsurprisingly has heavily influenced the local cuisine. Durban curries do not use much butter or ghee, or any cream, nuts or yoghurt, and are generally quite spicy. Potatoes are always used, and some recipes include root vegetables such as turnip. I use butternut squash in my recipe. It adds a lovely sweetness to the curry that works perfectly with the chicken and the warming spices of the masala.
