Irene’s Cull (Chicken) Curry

trh-irenes-cull-chicken-curry

My first home-cooked meal in my new home…. Had to bring a piece of Durban with me to Gauteng. This is my homage to beautiful Durban and it’s magnificent cuisine. 

Fry 1 onion in little oil with a 1 tsp jeera seeds, 2 tsp whole soomph, 4 cinnamon sticks, 2 star anise and 2 bay leaves.
Add 1 tsp tumeric, 2 tsp dhania jeera powder, 2 tbs bombay masala, 2 tbs kashmiri chilli powder and braise for +- 5 mins.
Add curry leaves, 2 tsp ginger and garlic paste, 2 Culls (washed and cut) and mix well with spices and cook on medium heat until almost done (approx 2 hours).
Add a little water at a time whenever necessary.
Add 1 tomato (chopped), 1 tbs tomato paste and 1 & 1/2 cups of frozen peas and simmer on medium heat for +-10 mins.
Sprinkle with a 1 tsp garam masala. Enjoy with rice / roti and sambals 🙂
P.S. total cooking time is approximately 2 and 1/2 hours

Prepared, tried and tested by: Irene Dasari

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6 thoughts on “Irene’s Cull (Chicken) Curry

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