• 2 potatoes, peeled and quartered
  • 1 onion, sliced
  • 2 green chilies, slit open down the center or halved
  • 2 tomatoes, peeled and chopped
  • 6 chicken thighs/drumsticks, skinned or 4 chicken breasts, cubed
  • 3 golden star spices stick cinnamon
  • 1 golden star spices bay leave
  • 1 tsp golden star spices fennel seeds
  • 3 curryleaves
  • 1 heaped tsp of garlic & ginger paste
  • 1 tsp golden star spices turmeric powder
  • 3 tsp golden star spices durban curry
  • 150ml sunflower oil
  • Salt to taste
  • Handful of fresh coriander


Heat the oil in a pot until its hot, throw in the onion and allow it to brown. Add the cinnamon sticks, fennel seeds and bay leaf. Fry for a few seconds, then turn down the heat a little and add the tomatoes, chilies, curry leaves, turmeric powder, durban curry and garlic & ginger paste. Add the potatoes and some water and salt to taste and allow to cook for five minutes. Add the chicken and put a lid on the pot for about 20 minutes, checking occasionally. When the potatoes are done, chop a healthy handful of fresh coriander and sprinkle over the top, cover the pot and allow to stand for five minutes. Your curry is ready. Serve with basmati rice or white rice and salad.