I just got back from a few days in Durban…its been ages since my last proper visit and I was surprised at just how much I really missed my home city. I ate lots, feasted on the most delicious home cooked meals but most of all friends and family were a sight for my sore eyes. I returned to Jozi without having switched my laptop on once. I hired a car and a Garmin and headed off for my old haunts and started my tour in Isipingo, just south of Durban, where I grew up.

While I was in Durbs, I visited my first primary school teacher, Mrs Deedat and got to take a walk around the school in Isipingo Beach. Mrs Deedat went on to become the head mistress at the school. She would line us up everyday as the bell rang, and give us a goodbye kiss. The students would get quite fiercely competitive about bringing her treats and flowers….I always brought her flowers that I picked from the garden. She retires in just a few months and I am so glad that we could take a walk down memory lane with this beautiful lady.

I was thoroughly spoilt in Durban….from fresh linefish breyani made by Shabnum Moosa’s parents to dinners out and then chicken curry for Saturday brunch. Long lazy chats over numerous cups of coffee, high tea at the Oyster Box and fried rice from Tong Lok! Durban is not the place to be if you are trying to stick to the Tim Noakes diet!!! It was just an all round treat not to mention being in such good company just gladdened my rather overworked Jozi soul!

For those of you, who like me, have lazy days, you can always pop into the Holi Cow in Fourways to pick up a takeaway for dinner or learn how to make delicious curries by joining one of our fun cooking classes! Call us on 011 4672661 to book your spot! All ingredients and recipes are provided.

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious lunch.

Date: Saturday, 12th July 2014
Time: 10 for 10.30am
Cost: R375 per person

Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down dinner.

Date: Wednesday, 16th July 2014
Time: 6 for 6.30pm
Cost: R375 per person

Cooking Class Update: Spice Spice Baby…learn how to add spices to your everyday meals to cook up quick and easy fuss free meals. Traditional Lamb Curry, Creamy Chicken Curry, Mushroom Mattar, Balti Prawn Curry, Samosas and Boozy Cream Cake. The duration of the class is two hours long and is followed by a sit down dinner.

Date: Wednesday, 23rd July 2014
Time: 6 for 6.30pm
Cost: R375 per person

And now, for the recipe…I missed carbs terribly over the past few weeks…I am preparing this South Indian Madras Style Chicken for dinner tonight and serving it with rotis and rice…double the carbs…double the fun! It’s spicy chicken cooked with mustard seeds, cardamom pods and cinnamon sticks….fired up with red chilli powder and finished with my signature Magic Masala! Hope you love it as much as I do!

South Indian Madras Style Chicken….

Ingredients:

1,2 – 1,4kg Whole Chicken
75ml sunflower oil
1 bay leaf
1 cinnamon stick
2 cardamom pods
5ml mustard seeds
1 large onion, finely chopped
7,5ml coarse salt
4 cloves garlic, crushed
10ml crushed ginger
40ml red chilli powder
10ml ground coriander
5ml ground cumin
5ml garam masala
2,5ml turmeric
2 tinned tomatoes, chopped
1 x 400g tin Spar coconut cream
15ml Curry Me Home magic masala
2 sprigs fresh curry leaves
Fresh coriander, to garnish

Remove the chicken skin, disjoint and cut into pieces.
Rinse the chicken under cold running water and leave in a colander to drain.
Pat the chicken pieces dry with absorbent paper towel.
Heat the sunflower oil in an AMC pot.
Add the bay leaf, cinnamon stick and cardamom pods.
Saute until fragrant and then add the mustard seeds.
When the mustard seeds begin to splutter, add the chopped onion and salt.
Saute until the onion is golden brown.
Add the crushed ginger and garlic.
Stir the red chilli powder into the fried onion and stir for a few seconds.
Add the chicken and stir well to coat the pieces in fried onion mixture.
Continue stirring until the chicken pieces are sealed.
Add the ground coriander, cumin, garam masala and turmeric.
Gently stir the chicken to coat in the spices.
Use a wooden spoon to scrape the bottom of the pot to loosen the spices that are stuck.
Add the chopped tomatoes and lower the heat.
The moisture from the tomatoes will help de-glaze the pot.
Cover the pot with a lid and simmer until the chicken is cooked through.
Simmer uncovered until the sauce thickens and coats the chicken.
Add the coconut milk, magic masala and curry leaves.
Simmer for 2 minutes.
Remove from the heat and garnish with fresh coriander.
Serve with basmati rice or rotis.

Yudhika’s tips:
The chicken can be cooked in advance – add the coconut cream just before serving to prevent the sauce from thickening too much.
For a lighter dish, add 200ml coconut milk instead of the coconut cream.