When I lived in Durban my mum cooked it for us often. It was more readily available on that side of the world I guess. In Johannesburg we don’t often get to buy this particular chicken. Most of the Indian supermarkets that stock it are too far to travel to. Recently, however, we have a little store that opened up near us and I was in heaven when I found some. It’s now become a staple for me and Gladys (the Angel that waves her magic wand and my home gets cleaned and dishes gets washed after I create recipes). Because nobody else in my home will eat it. Unlike the “normal” chicken Cornish does take a lot longer to cook. You will require a little bit of patience when making this dish. Below I am going to answer some of the frequently asked questions
- What masala do I use Whilst it is always great to use a homemade masala, it is not always possible. I purchase my masala from the local spice shops. You can use any masala of your choice. For those that don’t know what a masala is, it is simply a blend of basic spices (chilli powder/chillies, cumin, coriander, turmeric). However, some masalas do contain a whole variety of spices. In South Africa most of the curries are cooked with your favourite masala with the addition of more spices, depending on each persons preference and tastebuds
- What is garam masala Garam masala is also a blend of spices, minus the chilli powder/chllies. In India it is usually added at the end of the cooking process. More like a garnish. However, in SA we add it together with the other spices.
- Can this curry be frozen Yes, this curry can be frozen. However, i do not recommend the potatoes be frozen. I find that the texture does change and it is not very pleasant.
More Recipes to try: Best Durban Lamb Curry Spicy Lamb Kebab Chutney Simple Sugar Bean Curry If you loved this, please share!
