Spicy Durban Chicken Curry

This pungent, exotic and incredibly delicious South African favorite will be a surefire hit, even for your most curry-savvy guests. This keeps well in the fridge for a few days, I think it tastes even better when warmed again, gently, on the stove.

(Please, no microwaving!)

Ingredients

• 1 chicken, cut into palm-sized pieces including bone and a bit of skin for flavor.

• ½ cup oil

• 2 medium potatoes, cut into 2-inch pieces

• 1 medium onion, diced

• ½ tsp fresh ginger paste or puree’

• 3 cloves garlic, paste or minced

• 1 chili pepper, seeded, minced

• 1 lime, wedged for garnish

• 2 Tbsp fresh chopped coriander

• 1 tsp cayenne pepper or red chili flakes

• 1 medium tomato, pureed (or canned equivalent)

• ½ a cucumber, diced

• 2 Tbsp garam masala or available curry

• 6 bay leaves

• Cinnamon stick, broken in half

• 1 tsp cumin

• Coconut flakes for garnish, if available

• Salt to taste

• 1 cup water + 3 Tbsp

Method

1. Wash chicken, pat dry, coat lightly and evenly with salt. Set aside.

2. In a large heavy soup pot, heat oil on medium (plus).

3. Sautee onions, stirring, while adding ginger, garlic, chili peppers, tomatoes, bay leaves, cinnamon stick, cumin, 1 Tbsp of fresh coriander, and the curry. If you have a star of anise, this is a nice but not a necessary addition.

4. Stir until well-incorporated.

5. Fold in chicken and coat well.

6. Do not add liquid.

7. Cover and cook 5 minutes.

8. Stir, turning chicken and coating chicken well; then cover and cook for 5 more minutes.

9. Stir again, then add the tomato puree’, 4 bay leaves, coriander, and stir well.

10. Add 1 cup water, cover, and cook 15 minutes.

11. Add potatoes and 3 Tbsp water. Mix well and make sure the potatoes are in the sauce.

12. (Yes, the chicken pieces have cooked down quite a bit by now).

13. Cover and cook 10-15 minutes or until the potatoes are soft.

14. Sprinkle with remaining Tbsp of coriander.

15. Garnish with the cucumbers, coconut and lime wedges.

16. Serve with rice and a cold beverage.

Hint:

easily switch the chicken for lamb or mutton.

Ingredients & Method for Marinade

• Greens mix -- shredded organic lettuce, cabbage or red cabbage and herbs.

Tossed lightly into a small sauce – AFTER first chilling the sauce:

• In a medium bowl fiercely whip:

• ¼ cup rice or red wine vinegar

• a drizzle of honey or agave nectar,

• a splash of fresh citrus juice,

• and a smidge of iodized salt.

• Refrigerate marinade for a few minutes for the flavors to bloom.

Healthy Hint: Okay listen up, all of those posting away in that “blogosphere,” stuffing any-foods into a bowl . . .

Here’s the facts: a true Buddha Bowl contains 5 major elements; well-planned, carefully arranged, with an emphasis on simplicity, balance, fresh beauty and nutritional wellness.

• Base

• Protein

• Vegetables

• Sauce

• Toppings, garnishes

Ingredients & method for Bowl

The most popular Okonomiyaki Sauce Brand

1. Eggs, cooked at a low rolling boil for 7 minutes (5 minutes for a creamy center), then dunked into ice water.

2. Seared (momentarily!) fish, thinly sliced meat, and/or tofu. Use a very hot pan with coconut or sesame oil. Remove from heat a minute prior to desired doneness.

3. Carrots – get creative: julienne, slice, dice, or ribbon with your peeler.

4. Edamame or available similar steamed legumes.

5. Orange and/or lemon wedges.

6. Sprouts.

7. Black and/or white sesame seeds if available.

8. Sauce: Bear in mind that my seasonal Zen Bowls in this magazine tend to include a brining/light vinegarette in the greens mix. Do not use sauce ingredients that either over-emphasize or that work against the ingredients already in play. Instead, whip up a little soy sauce with sherry if you prefer a thinner sauce.

9. Serve with a peaceful spirit and some soft Tai Chi music.