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Durban Cornish Hen Curry

Durban Cornish Hen Curry is a traditional South African recipe (from Durban) for a the classic curry of chicken in a coconut cream and tomato base. The full recipe is presented here and I hope you enjoy this classic South African version of: Durban Cornish Hen Curry.

prep time

10 minutes

cook time

150 minutes

Total Time:

160 minutes

Serves:

6

Rating:

Tags : CurrySpice RecipesChicken RecipesSouth-africa Recipes

My wife really likes Cornish hens (also known as Indian Game Hens) as an ingredient. Personally, I only really came across this classic Durban curry during Christmas 2021. Covid was still raging, turkeys were impossible to buy and only cornish hens were readily available in the supermarket. Hence my need to Cornish hen-based recipes, like this one.

The Indian Game (known as 'Cornish' in the USA) is a British breed of game chicken, now reared either for meat or show. It originated in the early nineteenth century in the counties of Cornwall and Devon in south-west England. It is a heavy, muscular bird with an unusually broad breast; the eggs are brown. Being more a game bird than other domescic hens, the meat is more flavoursome and denser. It is much more suited for stewing-type dishes, including curries than other chicken types.

Ingredients:

1 large Cornish hen, cut into serving-sized pieces
2 tbsp oil
1 teaspoon fennel seeds
3 cloves
2-3 cinnamon sticks
2 bay leaves
10 fresh curry leaves
2 red chillies
2 onions sliced
1 tbsp coarse salt
3 tbsp Durban masala
1 teaspoon cumin (jeera) powder
2 teaspoons coriander (dhania) powder
1/2 cup water
50g tomato purée
1 chicken stock cube - broken
3 large potatoes cubed
1 tsp garam masala
chopped coriander (leaves and stems)

Method:

Place a large pot over medium heat. Once hot add the oil and use to fry the whole spices, red chillies and bay leaves and 4 curry leaves for about 90 seconds, or until aromatic and lightly browned (the curry leaves will blacken).

Now add the onions and cook for 5-6 minutes, until just starting to colour before adding the garlic and ginger.

Scatter over and stir in the Durban masala, ground cumin and ground coriander seeds. Stir fry for 60 seconds then add the tomato purée blended until smooth with 120ml not water.

Mix well, add 250ml (1 cup) more water, crumble in the stock cube, then bring just to a boil. Reduce to a simmer, cover and cook for 60 minutes. During this time, stir regularly and top up the liquid levels with water, as needed.

After about 40 minutes add the cubed potatoes and the remaining curry leaves. Continue cooking for about 20 minutes more, or until the potatoes are tender.

Turn into a warmed serving bowl, sprinkle over the garam masala and chopped coriander then serve.