Recipe: Spicy Durban Chicken from Sanaa

I don’t know about you, but Sanaa is one of my absolute favorite Disney restaurants. I had tried the Spicy Durban chicken there, but it was a little too spicy for me!  So I found this recipe online and cut down on the spiciness a bit.  I also let out the onion since we don’t like it.  I figured I’d share my adapted recipe with you.  It turned out really well and was a delicious dinner!

This recipe was adapted from the one found at the Disney Family website.

Ingredients

• 1 whole star anise
• 1/2 tablespoon whole cumin seeds
• 2 whole bay leaves
• 4 green cardamom pods
• 1 teaspoon fresh ground cinnamon
• 2 tablespoons chili powder (more or less as desired)
• 1 1/2 tablespoons Madras curry powder
• 2 teaspoons turmeric powder

• 1/4 cup canola oil
• 1 1/4 pounds boneless, skinless chicken breasts
• Course salt, freshly ground black pepper, to taste
• 2 jalapeño peppers, seeded and minced (use only 1 for less spicy)
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced fresh garlic
• 3 cups canned crushed tomatoes with juice
• 1 1/2 cups water
• 1/4 cup minced cilantro
• Basmati rice, for serving

Directions:

1.  To make the dry masala, toast star anise, cumin seeds, bay leaves, and cardamom pods in a heavy, dry skillet over medium heat for 3 to 4 minutes, stirring until spices begin to brown and are fragrant. Remove from heat and cool.

2.  Grind spices in a food processor so they are a fine powder.

3.  Combine spice mixture with cinnamon, chili powder, Madras curry powder, and turmeric powder. Toast in heavy, dry skillet over medium heat for 1 to 2 minutes, stirring until fragrant. Remove from skillet and set aside to cool.

4.  Heat oil in a large heavy skillet over medium heat. Cut chicken into 1-inch cubes or bite size pieces.  Season with salt and pepper. Place chicken in skillet and brown for 8 to 10 minutes, turning to evenly cook. Remove from skillet and set aside.

5.  Add jalapeños to skillet and cook 4 to 5 minutes. Add ginger and garlic, stirring to combine. Cook for 1 minute. Mix in dry masala mixture with a rubber spatula and cook for 1 minute.

6.  Stir in tomatoes and increase heat to high for 3 to 4 minutes.

7.  Return chicken to skillet, add water, and stir to combine. Bring mixture to a boil, reduce heat to low and simmer for 10 to 12 minutes, or until sauce slightly thickens. Stir in cilantro. Serve immediately over rice.

What’s your favorite dish at Sanaa?