Chicken curry with dried apple rings [ food ]
Mild Durban Chicken Curry
with Coconut Cream & Dried Apples
In the 1950s and '60s, Durban families transformed fiery Indian curries into mellow, comforting dishes infused with the warmth of dried fruit and coconut. This version captures that nostalgic flavour with coconut oil and cream for luxurious richness, and just a tablespoon of hot curry powder—enough to add a gentle kick without overpowering family dinners.
🍴 Ingredients
- 8 chicken pieces (thighs & drumsticks)
- 1 heaped Tbsp strong curry powder
- 1 × 250g packet sun-dried apple rings
- 3 Tbsp coconut oil
- 1 × 400g can coconut cream
- 400 ml chicken stock
- 3 Tbsp chutney (Mrs Ball's recommended)
- Salt to taste
👩🍳 Method
- Sauté chicken in coconut oil with curry powder until golden brown.
- Add coconut cream, stock, chutney, and salt. Stir well.
- Simmer on medium heat for 30 minutes.
- Add dried apple rings and cook another 30 minutes until tender and sauce thickens.
- Serve hot with fluffy basmati rice.
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