I just discovered your channel, and I just laughed with delight all through your demonstration of cooking the spices -- such specific measurements written on the screen, while you confidently add your ingredients right out of the container, "measuring with your heart." Love, love, love this! Can't wait to try this wonderful-looking curry, and looking forward to trusting my own heart instead of obsessively leveling each teaspoon of everything for fear I'll make a mistake. Thanks for the culinary inspiration and encouragement!
Thanks for watching Marion ! And thanks for the great comment ! Always remember cooking is an art and art sometimes gets messy and is never perfect , Enjoy the coming recipes 🍺😬
Definitely cook this! I'm well versed in cooking Indian curry, never tried a South African curry, i like your different blend of spices so yes, I'll give it a go!!😁🇬🇧🇬🇧
I’ve lived in Texas for more than 20 years so my cooking is very influenced by the food and flavors here. Aside from Bobotie I seldom make dishes from home … your channel has inspired me to include more South African dishes.
Lived in Durban, Kloof for 35 years miss Durbs so much, but came back to UK for my kids future. Miss the curry and steak.. And the people, South African people are the best 🥰
Nice, easy to follow video. This is the basic method I use to make all my curries. I use different spice blends, depending on my food mood, but this is the method. (ps I like to buy whole spices and grind them myself, make my own blends. But I am retired now and need a creative outlet to keep me out of trouble haha)
That sounds divine Nathan ! Grinding your own spices and experimenting is the best way to learn , sometimes we just have to wing it and hope for the best 😂 Enjoy !
We make almost identical in New Zealand, but only half that puree and water can and a couple of hundred mls of cream. Yum. But we brown the chicken first, then reserve. Put it back later.
So happy to find your site! Tastes of home (I now live in the UK)! I’m now subscribed and will be following your videos with great interest! Managed to buy a Duban Curry and Mother in Law Masala on a recent visit to SA and will be having fun with them!
Hi Siyanda not at all , as soon as the tomatoe heats up it breaks down the sugars and adds a very aromatic flavour especially when combined with cardamom 😀
Hey Mike hi from the UK loved your tutorial and will try it early next week. Many years ago I stayed at the gorgeous colonial hotel The Oyster box in Umhlanga, do you know it? subbed you.
This looks great!! What 's fennel you're usings. Usually I use the seeds or the ground seeds, but that looks green like it's dried fennel leaf. Can you tell me what it is please?
I just made it today exactly as per your recipe here, and instead just salted the white rice a bit more instead - so no salt in the dish at all! .. And everybody (all eight of us) thinks it taste's great!! :-) ... A define keeper!!
I worked with an Indian lady in Durban and she taught me to make Durban Curry. She told me to never add water to a curry, the tomatoes will give you the gravy. If you want more gravy, you add more tomatoes. I've never used water in curries and I've always got lovely thick gravy. She told me to use Breyani mix (in US I use whole garam masala) as it has all the ingredients needed for spices. Different styles I guess.
It really looks nice I wanna try it, it's unfortunate I only saw it now but I subscribed and liked will you please mike write down for me all the recipe you used wanna try it on Sunday please
@@MikesGourmetKitchen this omits the fresh tomato and the lemon juice at the end but I'm definitely going to give it a crack, thanks for the recipe, and subbed!
Good flavor profile but the chicken would benefit froma fast sear to brown the skin and add some additional flavor. But then it might not be authentic to the original but IMO a fuller flavor.
@@robinnicholas7867 - I don't like chicken skin either, so when I make this dish I plan to remove it from the pieces, but leave it in the pan for extra flavor. I'll then take it out of the pan with tongs before serving. How does that sound, for a compromise?
hi there not really how we make a true durban indian Curry in our homes, but its a good effort and I am sure it tastes good I should point out you do want to use jerra seeds in your dry mix not fennel of course you could add a few to brase (fry ) too at the start of cooking but to start your curry you always use the king spices always and the one main is always jerra seeds 🙂and thats the only durban indian cooking secret tips I have for now 😊OHHHH PS For The Love Of The Food Gods Use A Pot! Chicken Curry is not a Curry if it has no sauce!!! otherwise its a chutney
Yes, you are right Trixjazz , my family is Guji so there was a few slight differences to incorporate but it did turn out delicious , the pot i know is a bit of a let down im used to using my large casserole pots , but for the sake of filming so people can see inside a bit better we use the flat pan 😂 thanks for the tips , their much appreciated
Oh my Heavens!!! I'm South African, Indian. We make chicken curry once a week. This is NOT how we make it! It doesn't even look like this. Also, we NEVER make a curry in a frying pan.
This method is an absolute disgrace. I am from Durban and I can tell you with certainty Durban people don't cook like this. Far from hit. Do your research man
@MikesGourmetKitchen U should check out Perima's food videos. I was born and raised in Chatsworth in Durban. I know what a Durban style chicken curry and I cook a superb one myself. Perima is a solid Durban aunty and her food is da bomb. Let me know what you think
I just discovered your channel, and I just laughed with delight all through your demonstration of cooking the spices -- such specific measurements written on the screen, while you confidently add your ingredients right out of the container, "measuring with your heart." Love, love, love this! Can't wait to try this wonderful-looking curry, and looking forward to trusting my own heart instead of obsessively leveling each teaspoon of everything for fear I'll make a mistake. Thanks for the culinary inspiration and encouragement!
Thanks for watching Marion ! And thanks for the great comment ! Always remember cooking is an art and art sometimes gets messy and is never perfect , Enjoy the coming recipes 🍺😬
Definitely cook this! I'm well versed in cooking Indian curry, never tried a South African curry, i like your different blend of spices so yes, I'll give it a go!!😁🇬🇧🇬🇧
I’ve lived in Texas for more than 20 years so my cooking is very influenced by the food and flavors here. Aside from Bobotie I seldom make dishes from home … your channel has inspired me to include more South African dishes.
Were happy we could give some inspiration Louise , greetings from SA 🔥🍻
Delicious! Thank you so much.
Thank you Mike. Doing it for dinner tonight. Krugersdorp 😁😁
Enjoy Daleen ! Grew up in Krugersdorp, great place with great people. 🍺
Someone mentioned your channel on reddit and I can't wait to watch more of your videos!
Awesome! Hope you enjoy the other content as well, and feel free to recommend some content you would like to see 💥
Miss Durban loved the massive Indian markets 🇦🇺
The markets are pure joy Kim ! the smell of fresh spices is to die for !
My chef am loving it 👌
Great to hear! 🔥
I love my Durban curry, can’t beat a nice curry chicken. Greetings from Durban 🙌🙌🙌
Greetings to you Herman ! Hope you enjoy the content 🍺
@@MikesGourmetKitchen i tried exactly like you did and i must confess, nothing was left in that pot🙌🙌🙌🍺🍺🍺
Lived in Durban, Kloof for 35 years miss Durbs so much, but came back to UK for my kids future. Miss the curry and steak.. And the people, South African people are the best 🥰
Subscribed anyway!!!!!
Looks good
Wow that looks amazing - will give this a try very soon
Give it a try Jack ! Weve got more recipes coming soon maybe some mutton and lamb 🔥🔥
Nice, easy to follow video. This is the basic method I use to make all my curries. I use different spice blends, depending on my food mood, but this is the method. (ps I like to buy whole spices and grind them myself, make my own blends. But I am retired now and need a creative outlet to keep me out of trouble haha)
That sounds divine Nathan ! Grinding your own spices and experimenting is the best way to learn , sometimes we just have to wing it and hope for the best 😂 Enjoy !
We make almost identical in New Zealand, but only half that puree and water can and a couple of hundred mls of cream. Yum. But we brown the chicken first, then reserve. Put it back later.
Sounds really good Joe ! Think ill try it myself as well 🍺
Looks yummy thank you
Most welcome 😊
So happy to find your site! Tastes of home (I now live in the UK)! I’m now subscribed and will be following your videos with great interest! Managed to buy a Duban Curry and Mother in Law Masala on a recent visit to SA and will be having fun with them!
Welcome aboard Heather ! We hope you enjoy the Content made with love in South-Africa , Nothing beats mother in law masala 100% 🙌
Looks great
Thanks!😀
A man so after my own heart so comfortable in the kitchen 😅 your chicken curry so easy peacy are you for hire maybe😊😂you rock my world❤
Thank you I will try it
Much appreciated ! Enjoy the recipe 🔥
Hi Mike only saw this now is there a need for fresh tomatoes when you still adding the Puree wont it be tangy?
Hi Siyanda not at all , as soon as the tomatoe heats up it breaks down the sugars and adds a very aromatic flavour especially when combined with cardamom 😀
Think I may have to give this a try.... I like the spice blend ... and the bone in chicken ... as you say it does add extra flavour.
Abaolutely , if possible always break the bone to allow the marrow to cook into the mixture it gives a smooth buttery taste 😀🔥
And this was the day, I learned about the existence of the curry plant.
Curry plant and curry leaf tree😂
@@stubromac2711 oh now I see, a Curry plant, that is not eatable, and the tree. Well that's two days in a row, I learned something.
ED D i think we are all learning here , never knew there was a difference , Thanks Stu 😂
Hey Mike hi from the UK loved your tutorial and will try it early next week. Many years ago I stayed at the gorgeous colonial hotel The Oyster box in Umhlanga, do you know it? subbed you.
Absolutely its a great hotel ! and the food is good too ! i hope you enjoy the videos 😀and thanks for subscribing !
You are my man. I can smell it through my phone
Give it a try Dan ! 🔥 nothing beats a nice durban curry 👊
Good thing I watched the whole video or I would have missd the fresh tomatoes,potatoes,and the lemon juice. Probably important stuff.
Great recipe can’t wait to try, but you omitted fresh tomatoes and potatoes from your ingredients list xxx
I like the fact Mike matched his shirt to the work surface
Keeping the attention away from the beer belly , camouflage 😂
Hell yes brother
Looks good. Maybe try using a bigger pot.
Next time! Thanks Prem 🔥
This looks great!! What 's fennel you're usings. Usually I use the seeds or the ground seeds, but that looks green like it's dried fennel leaf. Can you tell me what it is please?
Hi Bob the Juke ! that is normal green fennel seeds we are using 😀 freeze dried
@@MikesGourmetKitchen Thanks 🙂
HI ... Me again :-) I'm trying this tomorrow ... No garlic and no salt .. that's right isn't it?
Hi Bob 😀 you can add salt and fresh garlic and ginger if youd like
I just made it today exactly as per your recipe here, and instead just salted the white rice a bit more instead - so no salt in the dish at all! .. And everybody (all eight of us) thinks it taste's great!! :-) ... A define keeper!!
Thanks for the great feedback Bob the Juke ! More recipes coming soon 😀
❤
I worked with an Indian lady in Durban and she taught me to make Durban Curry. She told me to never add water to a curry, the tomatoes will give you the gravy. If you want more gravy, you add more tomatoes. I've never used water in curries and I've always got lovely thick gravy. She told me to use Breyani mix (in US I use whole garam masala) as it has all the ingredients needed for spices. Different styles I guess.
That is a very interesting point , ill definitely give it a try in future ! Thanks 🔥👊
It really looks nice I wanna try it, it's unfortunate I only saw it now but I subscribed and liked will you please mike write down for me all the recipe you used wanna try it on Sunday please
Ingredients:
2 tsp Fennel
1 tsp Cumin
1 tbsp Ground Coriander
Fresh coriander
1 Cinnamon stick
1kh Chicken Bone in /Deboned
Curry leaves fresh
Masala Poder 2 tbsp
Chilli Podwer 2 tbsp
1 Chopped Onion
300ml Tomato Paste
Water 1 cup
2-3 Dried Chillis
2 Bay leaves
Thanks for the ingredients list, don't you have a larger pan? It's almost overflowing
@@MikesGourmetKitchen this omits the fresh tomato and the lemon juice at the end but I'm definitely going to give it a crack, thanks for the recipe, and subbed!
@@BosleyStarr you really don't need the fresh tomato with a whole can of puree
Great recipe Mike, lose the music however, would rather hear the cook😊
Thanks for the feedback Irwin 👊
Good flavor profile but the chicken would benefit froma fast sear to brown the skin and add some additional flavor. But then it might not be authentic to the original but IMO a fuller flavor.
Much agreed, also a lot of people do remove the skin completely 😀
Looks great but wondered if keeping the chicken skin on was a good idea?
Hi Robin , its an absolute matter of preference , for me the skin adds bit more flavour due to the fat , but you could also remove it 😀
Ok will try it both ways, Mike. Can’t wait
@@robinnicholas7867 - I don't like chicken skin either, so when I make this dish I plan to remove it from the pieces, but leave it in the pan for extra flavor. I'll then take it out of the pan with tongs before serving. How does that sound, for a compromise?
Bunny chow? 😊
th-cam.com/video/mftWLF_6qqo/w-d-xo.html
This looks awesome. Only thing I would be keen to add at the end is some coconut cream to smooth it out :) or perhaps a bit of peanut butter
That's a great idea Micah ! Similar to a Korma 😀
hi there not really how we make a true durban indian Curry in our homes, but its a good effort and I am sure it tastes good I should point out you do want to use jerra seeds in your dry mix not fennel of course you could add a few to brase (fry ) too at the start of cooking but to start your curry you always use the king spices always and the one main is always jerra seeds 🙂and thats the only durban indian cooking secret tips I have for now 😊OHHHH PS For The Love Of The Food Gods Use A Pot! Chicken Curry is not a Curry if it has no sauce!!! otherwise its a chutney
Yes, you are right Trixjazz , my family is Guji so there was a few slight differences to incorporate but it did turn out delicious , the pot i know is a bit of a let down im used to using my large casserole pots , but for the sake of filming so people can see inside a bit better we use the flat pan 😂 thanks for the tips , their much appreciated
What can you use instead of masala powder? Would ordinary curry powder do the trick?
You could use ordinary curry powder (store bought ) wanderer. But always keep in mind the freaher the spice the better the flavour 😀
Looks good, but less puree.
How much fresh tomato, please: it seems to be missing from the list of ingredients.
You can use two fresh tomatoes Richard or canned tomatoes 😀
@@MikesGourmetKitchen Many thanks!
Tomato puree looked like possata, it is generally very Thick tomato puree!!
Puree is what Americans call passata
The thick paste (puree) they call tomato paste
There is one word missing from this video....'Approx'
When did South Africa start speaking American?
If we spoke in Afrikaans few people will understand 😀
I hear you. For South Africans it is "tomahto" not "tomayto". But nice video none the less!
Oh my Heavens!!! I'm South African, Indian. We make chicken curry once a week. This is NOT how we make it! It doesn't even look like this. Also, we NEVER make a curry in a frying pan.
Were all here to learn , how do you normally make it ? 😃
It’s missing garlic lol … garlic 🧄 is king
Yeah i slipped up somewhere 😂😂
You are South African. We say "ta mar tow", not "ta may Dow"...
😂 im trying my best here
Please take the chicken skins off next time 😢
Definitely Glenn , i do mention in the newer videos that you can remove the skin 🥂
This method is an absolute disgrace. I am from Durban and I can tell you with certainty Durban people don't cook like this. Far from hit. Do your research man
Hi Nad , please comment with a link of your video where you did it properly , thanks ! 😃
@MikesGourmetKitchen U should check out Perima's food videos. I was born and raised in Chatsworth in Durban. I know what a Durban style chicken curry and I cook a superb one myself. Perima is a solid Durban aunty and her food is da bomb. Let me know what you think
@@MikesGourmetKitchen perima's kitchen. Check out her videos