Spicy Durban Style Chicken Recipe

Spicy Durban Style Chicken Recipe

Ingredients

Dry Masala
• 1 whole star anise
• 1/2 tablespoon whole cumin seeds
• 2 whole bay leaves
• 4 green cardamom pods
• 1 teaspoon fresh ground cinnamon
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons ancho chili powder
• 1 1/2 tablespoons Madras curry powder
• 2 teaspoons turmeric powder
Chicken and Curry Sauce
• 1/4 cup canola oil
• 1 1/4 pounds boneless, skinless chicken thighs
• Course salt, freshly ground black pepper, to taste
• 1 cup diced yellow onion
• 2 jalapeño peppers, seeded and minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced fresh garlic
• 3 cups canned crushed tomatoes with juice
• 1 1/2 cups water
• 1/4 cup minced cilantro
• Basmati rice, for serving

Instructions

Dry Masala
1. Toast star anise, cumin seeds, bay leaves, and cardamom pods in a heavy, dry skillet over medium heat for 3 to 4 minutes, stirring until spices begin to brown and are fragrant.
2. Remove from heat and cool.
3. Grind spices in a blender or coffee grinder into a fine powder.
4. Combine spice mixture with cinnamon, chili powder, ancho chili powder, Madras curry powder, and turmeric powder.
5. Toast in heavy, dry skillet over medium heat for 1 to 2 minutes, stirring until fragrant.
6. Remove from skillet and set aside to cool.
Chicken and Curry Sauce
7. Heat oil in a large heavy skillet over medium heat.
8. Trim fat from chicken and cut into 1-inch cubes.
9. Season with salt and pepper.
10. Place chicken in skillet and brown for 8 to 10 minutes, turning to evenly cook. Remove from skillet and set aside.
11. Add onions and jalapeños to skillet and cook 4 to 5 minutes, or until onions are translucent.
12. Add ginger and garlic, stirring to combine.
13. Cook for 1 minute.
14. Mix in dry masala mixture with a rubber spatula and cook for 1 minute.
15. Stir in tomatoes and increase heat to high for 3 to 4 minutes.
16. Return chicken to skillet, add water, and stir to combine.
17. Bring mixture to a boil, reduce heat to low and simmer for 10 to 12 minutes, or until sauce slightly thickens.
18. Stir in cilantro.
19. Serve immediately over basmati rice.