Durban Chicken Curry

Ingredients

  • bay leaves
  • 3
  • bay leaves
  • 3
  • cinnamon sticks
  • 2
  • cinnamon sticks
  • + 59 more ingredients
    • 2
    • cilantro, chopped
    • 1 tablespoon
    • cilantro, chopped
    • 1 tablespoon
    • sugar
    • ½ tablespoon
    • sugar
    • ½ tablespoon
    • coconut milk
    • 1 cup
    • coconut milk
    • 1 cup
    • crushed tomatoes
    • 1 cup
    • crushed tomatoes
    • 1 cup
    • fresh ginger
    • grated
    • 1 tablespoon
    • fresh ginger
    • grated
    • 1 tablespoon
    • lime juice
    • ½ tablespoon
    • lime juice
    • ½ tablespoon
    • garlic cloves, minced
    • 4
    • garlic cloves, minced
    • 4
    • onions, medium dice
    • 2 large
    • onions, medium dice
    • 2 large
    • ghee
    • ½ tablespoon
    • ghee
    • ½ tablespoon
    • boneless skinless chicken thighs
    • 12
    • boneless skinless chicken thighs
    • 12
    • paprika
    • ¼ teaspoon
    • paprika
    • ¼ teaspoon
    • fresh ground pepper
    • ¼ teaspoon
    • fresh ground pepper
    • ¼ teaspoon
    • salt
    • ¼ teaspoon
    • salt
    • ¼ teaspoon
    • ghee
    • 1 teaspoon
    • ghee
    • 1 teaspoon

1 Preheat oven to 300°F. 2 Heat 1 teaspoon ghee in a non stick fry pan. 3 Trim chicken thighs of visible fat and season with the salt, pepper and paprika. 4 Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval c...

View full recipe at SpringPad

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