Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large unsliced white sandwich loaf (about 800 g)
- 3 tbsp neutral oil
- 2 medium onions, finely diced (about 300 g)
- 4 garlic cloves, minced; 1 tbsp grated ginger
- 10–12 fresh curry leaves
- 1 tsp cumin seeds; 1 cinnamon stick; 3 cardamom pods; 3 whole cloves
- 2.5 tbsp Durban masala (see blend below), plus 1 tsp ground turmeric
- 400 g crushed tomatoes (1 can)
- 2 medium potatoes, peeled and 2 cm-diced (about 350 g)
- 700 g boneless, skinless chicken thighs, 2.5 cm pieces or 3 cups (500 g) cooked sugar/borlotti or butter beans, drained
- 1.5 cups (360 ml) water; 1.25 tsp fine salt (plus to taste)
- 1 tbsp fresh lemon juice; 1/3 cup chopped fresh cilantro
- Optional: 1–2 green chilies, slit
Do This
- 1. If making the spice blend, mix the Durban masala components (see below).
- 2. Heat oil; temper cumin seeds, curry leaves, cinnamon stick, cardamom, and cloves 30 seconds.
- 3. Fry onions with a pinch of salt until golden (8–10 min). Add ginger, garlic, Durban masala, and turmeric; cook 60 seconds.
- 4. Stir in tomatoes; cook until thick and glossy (6–8 min). Add potatoes and water; bring to a simmer.
- 5. Add chicken (simmer 20–25 min to 74°C/165°F) or beans (15–18 min), until potatoes are tender and sauce is thick.
- 6. Finish with lemon juice, chopped cilantro; adjust salt. Keep warm.
- 7. Cut loaf into 4, hollow each quarter, warm at 160°C/325°F for 5–8 min if desired. Fill with hot curry, cap with the bread “lid,” and serve.
Why You’ll Love This Recipe
- Authentic Durban-style masala and curry leaves deliver deep, unmistakable flavor.
- Two paths: tender chicken curry or hearty bean curry for a 100% vegetarian option.
- Weeknight-friendly technique with make-ahead curry; assemble just before eating.
- Fun, hands-on serving in a hollowed quarter-loaf with a dunkable bread “lid.”
Grocery List
- Produce: Onions, garlic, ginger, potatoes, curry leaves, cilantro, lemon, optional green chilies
- Dairy: None
- Pantry: Unsliced white sandwich loaf, neutral oil, crushed tomatoes, sugar/borlotti/butter beans (if using), boneless chicken thighs (if using), cumin seeds, cinnamon stick, cardamom pods, whole cloves, salt, and spices for Durban masala (ground coriander, cumin, fennel, turmeric, paprika or Kashmiri chili, black pepper, cinnamon, cloves, cardamom, cayenne or hot chili powder, optional fenugreek)
Full Ingredients
Durban Masala (Blend; makes about 1/2 cup — use 2.5 tbsp for this recipe)
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp paprika or Kashmiri chili powder
- 2 tsp ground fennel
- 2 tsp ground turmeric
- 1 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1–2 tsp cayenne or hot chili powder, to taste
- 1/2 tsp ground fenugreek (optional, but classic)
Curry Base
- 3 tbsp neutral oil (sunflower or canola)
- 2 medium onions, finely diced (about 300 g)
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 10–12 fresh curry leaves
- 1 tsp cumin seeds
- 1 cinnamon stick
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 2.5 tbsp Durban masala (from above)
- 1 tsp ground turmeric
- 400 g crushed tomatoes (1 can)
- 2 medium potatoes, peeled and cut into 2 cm cubes (about 350 g)
- 1.5 cups (360 ml) water, plus more as needed
- 1.25 tsp fine salt, plus more to taste
- 1 tbsp fresh lemon juice
- 1/3 cup chopped fresh cilantro (coriander)
- Optional heat: 1–2 green chilies, slit lengthwise
Choose One: Chicken or Beans
- Chicken version: 700 g boneless, skinless chicken thighs, cut into 2.5 cm pieces; toss with 1/2 tsp salt and 1 tsp Durban masala while you start the base
- Bean version (vegetarian/vegan): 3 cups (500 g) cooked sugar/borlotti or butter beans, drained and rinsed
For Assembly
- 1 large unsliced white sandwich loaf (about 800 g), cut into 4 equal pieces
- Optional: warm bread at 160°C/325°F for 5–8 minutes before filling
- Extra chopped cilantro and lemon wedges, for serving
Step-by-Step Instructions
Step 1: Mix the Durban masala
In a small bowl, combine all spices listed under Durban Masala. Stir very well to evenly distribute the chili and aromatics. Set aside 2.5 tablespoons for the curry. Store any extra in an airtight jar up to 3 months.
Step 2: Prep the protein
For chicken, cut thighs into 2.5 cm pieces and toss with 1/2 teaspoon salt and 1 teaspoon of the masala. Set aside while you begin cooking. For beans, drain and rinse well; set aside.
Step 3: Build the spiced base
Heat the oil in a heavy pot over medium heat for 2 minutes. Add cumin seeds, curry leaves, cinnamon stick, cardamom pods, and cloves; stir until fragrant, about 30 seconds. Add onions and a pinch of the measured salt; cook, stirring, until deep golden at the edges, 8–10 minutes. Add garlic and ginger; cook 30 seconds. Sprinkle in 2.5 tablespoons Durban masala and the turmeric; stir 60 seconds (the pot should smell toasty and the spices will darken slightly).
Step 4: Add tomatoes and potatoes
Stir in crushed tomatoes (and green chilies if using). Cook, stirring often, until thick, glossy, and the oil begins to separate at the edges, 6–8 minutes. Add potatoes and 1.5 cups (360 ml) water; bring to a steady simmer.
Step 5: Simmer with chicken or beans
For chicken: add the chicken pieces, return to a gentle simmer, then reduce heat to medium-low. Cover partially and cook 20–25 minutes, stirring occasionally, until the chicken is tender and reaches 74°C/165°F and the potatoes are soft. For beans: add beans, simmer uncovered 15–18 minutes, stirring occasionally, until potatoes are soft. The curry should be thick enough to mound on a spoon; add a splash of water if it gets too dry.
Step 6: Finish and balance
Stir in lemon juice and chopped cilantro. Taste and adjust salt. For a rounder flavor, add a pinch of sugar if your tomatoes are very acidic. Remove the cinnamon stick, cloves, and cardamom pods if you prefer.
Step 7: Prepare the bread “bowls”
Cut the loaf into four equal quarters. Working from the top of each, hollow out a cavity using your fingers, leaving 1.5–2 cm thick walls and base. Reserve the soft bread as the dunkable “lid.” For extra warmth, heat the bread at 160°C/325°F for 5–8 minutes just before filling.
Step 8: Fill and serve
Ladle the hot curry into each hollowed quarter-loaf, packing in a good amount of potato and chicken or beans. Scatter with extra cilantro. Cap with the bread “lid,” and serve immediately with lemon wedges for squeezing.
Pro Tips
- Use day-old, firm white bread so the walls hold their shape without collapsing.
- Keep the curry thick; too much liquid will soak through the bread. Simmer uncovered near the end to reduce if needed.
- Curry leaves are essential to Durban aroma. If unavailable, use 1 bay leaf plus a strip of lemon peel (not traditional, but better than skipping entirely).
- Cut potatoes to a consistent 2 cm dice so they finish at the same time as the protein.
- For deeper color without extra heat, use Kashmiri chili powder in the masala.
Variations
- Mutton Bunny: Swap in 800 g lamb shoulder cubes; add 1/2 cup (120 ml) extra water and simmer gently 60–75 minutes until tender.
- Vegetable Bunny: Add 1 cup diced carrots and 1 cup cauliflower florets with the potatoes; keep the bean base for a hearty vegan version.
- Mini Bunnies: Use crusty dinner rolls; hollow and fill for party-sized portions. Bake at 160°C/325°F for 4–5 minutes to warm before filling.
Storage & Make-Ahead
Make the curry up to 3 days ahead; cool, cover, and refrigerate. Reheat gently on the stovetop with a splash of water until piping hot. Freeze curry (not bread) up to 3 months. Keep bread and curry separate until serving; warm bread just before assembly to keep it fluffy inside and crisp at the edges.
Nutrition (per serving)
Chicken version (approximate): 720 kcal; 88 g carbs; 36 g protein; 22 g fat; 7 g fiber; 900 mg sodium. Bean version (approximate): 650 kcal; 102 g carbs; 20 g protein; 10 g fat; 14 g fiber; 850 mg sodium. Values will vary by bread and exact ingredients.
