Authentic Durban Chicken Curry

If you know me, you already know I am an absolute curry fan. I grew up eating Indian curries, the kind that simmer for hours and fill the whole house with those earthy spices and caramelized onions. That aroma is pure comfort to me. It’s home.

So when I say this Durban Chicken Curry completely won me over, I mean it. It has that familiar Indian soul I grew up with, but with its own bold South African personality. It’s fiery, deeply spiced, and totally delicious.

Durban curry comes from the vibrant Indian community in South Africa’s coastal city of Durban. Over generations, Indian cooking traditions blended with local influences and evolved into something unique. The result is a curry that’s intensely aromatic, beautifully red from chili powder, and layered with spice in the best possible way.

This is the kind of curry that warms you from the inside out. And for someone who grew up on Indian food, that’s saying a lot. 

What Is Durban Chicken Curry?

Durban Chicken Curry is a South African Indian curry known for its bold heat, deep red color, and intensely layered spice base. It traces back to Indian indentured laborers who settled in KwaZulu-Natal in the 1800s and brought their cooking traditions with them.

Unlike creamy restaurant-style curries, Durban curry is built on a slow-cooked onion and tomato masala. Whole spices are first bloomed in oil to release their fragrance. Onions are browned properly. Ginger, garlic, and powdered spices are cooked until the oil separates from the mixture. That “oil separation” stage is key. It tells you the masala is fully developed.

Bone-in chicken is then simmered directly in that rich base, often alongside potatoes that absorb all that spicy goodness.

Durban curry is famous for its heat. It’s also well known for being served in Bunny Chow, which is curry scooped into a hollowed-out loaf of bread. Pure comfort.

Is Durban Chicken Curry Spicy?

Yes, traditionally Durban Chicken Curry is spicy. It’s known for its bold heat and deep red color, with chili playing a leading role.

That said, you can absolutely adjust the heat to your liking by reducing the green chili or slightly scaling back the chili powder.

If you’ve made my South African Chicken Curry, you’ll notice the difference right away. That one leans a little sweeter, thanks to curry powder and apricot jam, and has a gentler, more rounded flavor. Durban curry, on the other hand, is more intense.

South Africa has such a wide range of curries, from the fragrant and slightly milder Cape Malay style to these fiery Durban versions. This one definitely falls on the bold end of the spectrum.

Ingredients Needed

• Cooking oil – For blooming the whole spices and building the masala properly. Any neutral flavored oil will work.
• Cinnamon stick, cumin seeds, fennel seeds, star anise – These whole spices are tempered in hot oil at the very beginning. They release fragrance and form the backbone of the curry.
• Onion – Finely diced and cooked until golden. This is the heart of the masala.
• Curry leaves – Fresh and aromatic. They add a distinct character.
• Crushed garlic and crushed ginger – Staples in masala based curries. I always use plenty.
• Tomatoes – Finely chopped and cooked down until the oil separates from the masala.
• Salt, turmeric, coriander powder, cumin powder, Kashmiri red chili powder – These powdered spices give the curry its signature red color and layered flavor. Kashmiri chili adds vibrant color with balanced heat.
• Bone-in, skinless chicken thighs – Bone-in pieces give better flavor and tenderness as they simmer. I remove the skin, because it just gets slimy in curries.
• Water – Just enough to create the perfect gravy.
• Potato – Cubed and simmered in the curry. I use Russet, it soaks up the spices beautifully.
• Cilantro – Freshness at the end.
• Green chili – Adds another layer of heat.
• Garam masala – Sprinkled at the end to finish the curry with warmth and aroma.

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How To Make Durban Chicken Curry

This curry is all about properly building the masala.

1. Bloom spices: Start by heating the oil in a large pot or Dutch oven. Add the whole spices and let them sizzle for about 30 seconds. You’ll immediately smell the cinnamon and cumin bloom. That’s your flavor foundation.

2. Brown onions: Add the diced onions and curry leaves and cook patiently until the onions begin to brown. This step takes time, and it’s important. Proper browning builds depth and sweetness.

3. Build masala: Next, stir in the ginger and garlic and cook until fragrant. Then add the chopped tomatoes along with all the powdered spices and salt. Cook this mixture slowly, stirring often, until it thickens and you see oil separating from the masala. This is a critical stage. It means the spices are fully cooked and concentrated.

4. Initial cooking of chicken: Add the chicken pieces and coat them thoroughly in the masala. Cover and let the chicken cook in its own juices for about 10 minutes.

5. Simmer: Pour in hot water and add the potato chunks, chopped cilantro, and green chili. Cover and simmer until the chicken becomes tender and the potatoes are cooked through.

6. Finish the dish: Finish with garam masala and let it cook just a few more minutes. Adjust salt and consistency as needed. Garnish with more cilantro and a squeeze of lime before serving.

Alpana’s Tips

• Bloom your whole spices properly: When you add the cinnamon, cumin seeds, fennel seeds, and star anise to hot oil, let them sizzle just long enough to release their aroma. Burnt spices will make the entire pot bitter, so keep an eye on them.
• Take your time with the onions: Don’t rush this stage. Properly browned onions are the backbone of this curry. They should turn lightly golden and slightly caramelized, not just soft. That sweetness balances the spice later.
• Wait for the oil to separate: When cooking the tomato and spice mixture, keep stirring until you see the oil rise and separate from the masala. That’s the sign the spices are fully cooked and concentrated. If you skip this, the curry won’t have the same depth.
• Use bone-in chicken: It makes a huge difference in flavor. The bones enrich the gravy as it simmers and keep the meat tender.
• Control the heat level smartly: Kashmiri chili gives beautiful color with moderate heat. If you want it spicier, add extra green chili rather than increasing chili powder too much. It keeps the flavor balanced.
• Let it rest before serving: Like most curries, this tastes even better after sitting for a bit. The flavors deepen and settle beautifully. Sometimes I make it the day before and refrigerate it overnight to let those flavors develop.
• Do not overdo the water: Durban curry isn’t meant to be watery. It should be thick and cling to the chicken and potatoes. Add water gradually if needed, but keep that rich consistency.

These little details are what make the difference between a good curry and one that tastes like it came straight from a proper Durban kitchen.

Serving Suggestions

Serve this curry over hot basmati rice or with soft roti. If you want to go traditional South African style, turn it into a proper bunny chow. That’s the iconic Durban way of serving it, where the curry is ladled into a hollowed-out loaf of white bread. The bread soaks up all that spicy gravy, and every bite becomes messy, comforting, and completely irresistible.

Leftovers and Storing

This curry keeps beautifully. Store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight.

It also freezes very well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water if needed.

It’s perfect for meal prep, especially if you love bold, spicy lunches during the week.

Durban Chicken Curry is not shy. It’s rich without cream, fiery without apology, and deeply comforting. This Indian approves!!! If you love curries as much as I do, this one deserves a permanent place in your rotation.

More great Chicken Curries:
Indian Chicken Curry
Jamaican Curry Chicken
Sri Lankan Chicken Curry
Trinidadian Chicken Curry
Country Captain Chicken
Vietnamese Chicken Curry
Chicken Masala
Chicken Katsu Curry

Authentic Durban Chicken Curry

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour

Fiery Durban Chicken Curry with deep Indian roots and South African flair. Bold spices, bone-in chicken, and potatoes simmered into a rich, unforgettable curry.

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Ingredients

• 4 tablespoons cooking oil
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 star anis
• 2½ cups onion, finely diced
• 10-12 curry leaves
• 3 tablespoons crushed garlic
• 1.5 tablespoons crushed ginger
• 2 large tomatoes, finely chopped
• salt, to taste
• ¼ teaspoon turmeric
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon Kashmiri red chili powder
• 2½-3 pounds bone-in, skinless thighs, cut into large chunks
• 1 cup water
• 1 large potato, peeled and cubed into chunks
• ¼ cup chopped cilantro + more for garnish
• 1 green chili, slitted
• ½ tsp garam masala powder

Instructions

1. Heat oil in large pot or dutch oven over medium-high heat. Add in whole spices (cinnamon stick, cumin seeds, fennel seeds, star anis) and sauté for 30 seconds. Add diced onion, curry leaves and sauté until it starts to brown up, stirring continuously. (This will take 10-12 minutes).
2. Add ginger and garlic paste and sauté for a couple of minutes. Add in diced tomatoes along with salt, turmeric, coriander powder, cumin powder and Kashmiri red chili powder and mix well. Cook, stirring continuously until this mixture cooks well and the oil starts to separate from the masala mixture. (This takes another 10-12 minutes).
3. Add chicken to the pot and mix well with prepared masala. Cover and cook chicken in its own juices for 10 minutes.
4. Add 1 cup of hot water and potato chunks and mix well. Add ¼ cup of chopped cilantro along with green chili, cover, and cook for 15 minutes, stirring occasionally.
5. Uncover and add garam masala powder and cook until the chicken is fall off the bone tender and the curry consistency is to your liking. Taste and adjust salt. If the chicken starts sticking to the bottom, you can add a little water. Otherwise, let the chicken cook in its own juices (you can add more water if you prefer saucier).
6. Garnish it with chopped cilantro and lime and serve immediately.

Notes

• This recipe makes a pretty big pot of curry. You can serve Durban chicken curry in hollowed bread like Bunny Chow or serve the curry with rice or rotis.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 575Total Fat 35gSaturated Fat 8gUnsaturated Fat 27gCholesterol 184mgSodium 643mgCarbohydrates 31gFiber 6gSugar 8gProtein 41g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.