Durban Chicken Curry
Spiced-up South African street food in one skillet. Chicken thighs seared golden, then simmered in a punchy coconut-curry sauce with tomatoes and chili. Serve over rice or flatbread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb boneless chicken thighs
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, canned
- 1 medium red onion
- 1 tbsp fresh ginger, minced
- 1 fresh hot chili, sliced (or 0.5 tsp chili flakes)
- 1 whole lime
Instructions
- 1
Pat chicken dry, season with salt and black pepper. Slice red onion into thin wedges.
- 2
Heat oil in a large skillet over medium-high. Sear chicken 3 minutes per side until golden, then remove to a plate.
- 3
Add onion and ginger to the same skillet, sauté 90 seconds until fragrant.
- 4
Stir in curry powder for 30 seconds, then pour in coconut milk and diced tomatoes with their juice.
- 5
Return chicken to the skillet, add sliced chili, and simmer 8–10 minutes until chicken is cooked through and sauce thickens slightly.
- 6
Squeeze lime juice over the curry, taste, and adjust salt. Serve hot over rice or with flatbread.
Tools you’ll need
- 12-inch skillet or large sauté pan
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- can opener
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