Durban Curry (I Think)

My ex may call me an Ice-Queen, but my Hubby (who knows me best) .Calls me

The Spice Queen..

Let me preface this by saying: I’m from Durban, but this is not your Indian grandmother’s Durban Curry recipe. Unless your grandmother was also a  calorie conscious, coconut-cream-splashing, home cook with a husband who insists on adding more heat , and then sweats through his eyebrows for an hour after dinner.

This is a recipe of a desperately hungry , breastfeeding mother who has insane food restrictions because of her daughter's CPA.

A Word on the Heat

This one’s got layers. The kind of flavour that whispers at first, then punches you in the stomach with a beautifully balanced uppercut of chilli, garlic, and pride. My husband bless his Sephardic optimism insists on adding more chilli every time.

But who am I to deny a man his journey? Let the nasal passages clear and the ego burn bright.

Durban Chicken Curry (I Think)

Ingredients:

• 500g chicken breast or thigh, cubed (or chickpeas for vegan)

• 1 onion, finely chopped

• 1 Tbsp oil (coconut or neutral)

• 1 tsp mustard seeds

• 8–10 curry leaves (optional but chef’s kiss)

• 1 tsp grated ginger

• 1 tsp crushed garlic

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp turmeric

• 1 tsp paprika

• ½ tsp cinnamon

• ½ tsp cayenne or chilli powder (or both)

• Freshly chopped birds eye chilli (one.. because you still want to taste the flavour)

• 1 Tbsp tomato paste

•  1 can of diced tomatoes

• 1 can of coconut cream

• Salt to taste

• Sometimes I chuck two table spoons of Rajah, medium curry powder - just for fun!

• Fresh coriander to finish

Instructions:

1. Sauté onions until golden in a pan with oil. Add mustard seeds and curry leaves.

2. Add ginger, garlic, and all your spices. Let them toast and perfume the house (and your hair).

3. Stir in chicken and brown gently.

4. Add tomato paste and diced tomatoes. Cook down until thick and glorious.

5. Pour in coconut cream and simmer uncovered for 30 minutes.

6. Top with fresh coriander and serve like the saucy legend you are.

   
   

Cooking Time:

Prep: 10 mins

Cook: 35–40 mins

The longer you leave it to sit - the more flavour it has!

🍞 Vegan Naan That Doesn’t Taste Like Cardboard

Let’s be honest — most vegan naans taste like regret. But this one? Soft. Fluffy. Pull-apart magic. And absolutely no yoghurt, no guilt, and no sad flatbread vibes.

Ingredients:

• 2 cups all-purpose flour

• 1 tsp active dry yeast

• ½ tsp salt

• 1 tsp olive oil

• 1 tsp sugar (optional, but yeast loves it)

• 1 tsp dried rosemary (optional but divine)

• Garlic salt, to taste

Instructions:

1. In a bowl, mix flour, yeast, salt, sugar, rosemary, and a sprinkle of garlic salt. Add lukewarm water (about ¾ cup) slowly and knead until you get a soft, elastic dough.

2. Cover and let it rise in a warm place for 45–60 minutes, or until doubled in size. Use this time to stir your curry, hide your nice plates from the kids, or emotionally prepare for your husband’s vindaloo meltdown.

3. Punch it down (A good way to release any postpartum rage), then divide into 4–6 pieces and roll into mini ovals.

4. Heat a dry non-stick pan over medium-high. Cook each naan for about 2 minutes per side, until puffed and beautifully golden.

5. Brush with olive oil or melted vegan butter. Bonus points if you rub with a raw garlic clove while it’s hot - game changer.

Final Thoughts

This is not a “light” meal. It’s not instagram pretty. It doesn’t whisper. It sings. It dances. It clears your sinuses. It comforts your soul.