CHICKEN CURRY WITH POTATOES
Provided by Tia Mowry
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
- For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
- Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.
JAMAICAN STYLE CURRY CHICKEN
This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.
Provided by Ed G II
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
- Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 2.6 g, Sodium 322.2 mg, Sugar 2.3 g
JAMAICAN CURRY CHICKEN
I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Provided by camsmum
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
- Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
- Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g
IRAQI CURRIED CHICKEN
I got this recipe from an Iraqi family after the Persian Gulf War when me and my family were camping in northern Michigan. They had left Iraq after the invasion of Kuwait, and I was lucky to be strolling thru the park when I smelt this meal cooking in their cabin. They warmly shared their meal and gave us the recipe. The slow-simmering smells wonderful and the flavor is fantastic. This is not a spicy curry as curries go, so even my kids will eat it. I suppose when our troops start coming home, they just might inundate us with the flavors and recipes they've experienced over there and will want to have them again, just like our ancestors have after coming home from successfully liberating the oppressed countries of the past century. Hope you try this and think of our troops.
Provided by steve in FL
Categories Chowders
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a Dutch oven over medium heat and add the oil.
- Add the chicken pieces and cook gently until browned on all sides.
- Add the remaining ingredients and bring to a boil.
- Reduce heat and simmer, uncovered, for 3 hours, stirring occasionally.
- Yes, this is a long simmer for a chicken, but these are the instructions I was given, and when I tried it at home it tasted just like our meal at the camp. The potatoes should just about disintegrate, which thickens the stock, now turned sauce.
- Note that the fat and bones from the chicken will disengage from the meat - not very palatable for our tastes, but the Iraqi family seemed to have just ate around them. (I remove them and the cinnamon sticks before serving.).
- Serve over rice. We like to add cooked or steamed vegetables over the rice before drowning it with the curry. Box of frozen broccoli works for us. Oh - they also served whole pita breads with this, which they tore and passed on to one another to tear and pass and use as scoops. Neat!
Nutrition Facts : Calories 817.8, Fat 41.4, SaturatedFat 17.7, Cholesterol 106.9, Sodium 388.1, Carbohydrate 79.7, Fiber 6.5, Sugar 38.1, Protein 32.8
JAMAICAN CURRIED CHICKEN
Provided by Food Network
Number Of Ingredients 10
Steps:
- In sauce pot over medium heat put some oil and brown chicken pieces in batches. Do not crowd pot. Transfer chicken to bowl until all is browned. Pour off oil from pot. Now add a little fresh oil and start sauteeing onions. Just as they start to get color, add scallions, ginger, garlic, and curry powder. Stir and continue to saute for a few more minutes. Then, add tomatoes and chicken pieces back to pot. Now, add water or stock. Bring this all to a simmer and cover. In about 35 to 50 minutes, depending on size of chicken pieces, curry will be ready.
KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)
A definite 5 stars. This is very good. I sometimes add okra (bamia). I serve it with Recipe #304145 and a fresh salad for a great meal masha Allah. Modified from the Gulf States section of The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories Stew
Time 2h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and wipe chicken pieces dry and sprinkle with salt.
- Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
- Heat olive oil and brown chicken pieces on each side. Remove to plate.
- Add onion and fry gently until transparent.
- Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
- Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
- Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
- Serve hot with Recipe #79179 or other basmati rice dish and salad.
- Enjoy!
DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
- Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
- Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
More about "iraqi curried chicken food"
BEST IRAQI SPICE-CRUSTED GRILLED CHICKEN RECIPE - HOW TO …
From 177milkstreet.com
Servings 4Category Mains
10 BEST IRAQI RECIPES | YUMMLY
From yummly.com
IRAQI CHICKEN STUFFED WITH SPICED RICE RECIPE | THE …
From myjewishlearning.com
10 ARABIC CHICKEN RECIPES FOR DINNER TONIGHT
From marocmama.com
MASGOUF RECIPE | IRAQ'S NATIONAL DISH | HILDA'S KITCHEN …
From hildaskitchenblog.com
10 TRADITIONAL IRAQI DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
DJAJ BIL-BAHAR IL-ASFAR (IRAQI-STYLE SPICED CHICKEN) | SAVEUR
From saveur.com
ACHARI CHICKEN RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
KARL’S DJAJ BIL-BAHAR IL-ASFAR (IRAQI YELLOW SPICE-RUBBED …
From jabberwockystew.net
IRAQI-STYLE CHICKEN CURRY - BY DAVID COHEN - MIDDLE FEAST
From middlefeast.substack.com
Is Accessible For Free TrueEstimated Reading Time 4 mins
IRAQI-STYLE CHICKEN KEBABS - MERECIPES.COM
From merecipes.com
IRAQI YELLOW SPICE-RUBBED CHICKEN NEW RECIPE ON …
From pinterest.com
34 RECIPES ~ IRAQI FOOD IDEAS | RECIPES, FOOD, MIDDLE EASTERN RECIPES
From pinterest.ca
IRAQI ASSYRIAN CHICKEN – IRAQ – COOKING WITH ALISA
From cookingwithalisa.com
IRAQI STREET FOOD GRILLED CHICKEN ON CHARCOAL WITH FRESH ... - YOUTUBE
From youtube.com
230 IRAQI FOOD IDEAS | FOOD, MIDDLE EASTERN RECIPES, ARABIC FOOD
From pinterest.ca
15+ MOST POPULAR IRAQI FOODS OF ALL TIME 2022 - LACADEMIE
From lacademie.com
CURRY RECIPE CHICKEN CURRY IRAQI ASSYRIAN STYLE - YOUTUBE
From youtube.com
QUZI (AUTHENTIC IRAQI LAMB OVER RICE) - HUNGRY PAPRIKAS
From hungrypaprikas.com
CURRY RECIPE CHICKEN CURRY IRAQI ASSYRIAN STYLE - PINTEREST
From pinterest.com
ARABIC BIRYANI WITH CHICKEN | AUTHENTIC IRAQI RECIPE
From hungrypaprikas.com
IRAQI CHICKEN STUFFED WITH SPICED RICE RECIPE - BE'CHOL LASHON
WORLD BEST COCONUT COOKING RECIPES: IRAQI CURRIED CHICKEN
From worldbestcoconutrecipes.blogspot.com
A CLASSIC OF THE IRAQI KITCHEN: CURRIED CHICKPEA SAMBUSAK
From jewishjournal.com
10 BEST CHICKEN ARABIC RECIPES | YUMMLY
From yummly.com
12 TRADITIONAL IRAQI FOODS EVERYONE SHOULD TRY - MEDMUNCH
From medmunch.com
TASHREEB DAJAJ RECIPE (IRAQI CHICKEN AND CHICKPEA STEW
From whats4eats.com
DELIGHTS FROM THE GARDEN OF EDEN - CHICKEN
From iraqicookbook.com
TOP 15 MOST POPULAR IRAQI FOODS - CHEF'S PENCIL
From chefspencil.com
IRAQI CHICKEN TISHREEB | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
IRAQI CUISINE - WIKIPEDIA
From en.wikipedia.org
IRAQI CURRIED CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
IRAQI SLOW COOKER CHICKEN WITH RICE - JAMIE GELLER
From jamiegeller.com
ARABIC FOOD: IRAQI CURRIED CHICKEN
From arab-sweet.blogspot.com
10 BEST IRAQI RECIPES | YUMMLY
From yummly.co.uk
TABIT - IRAQI SLOW COOKED CHICKEN AND RICE - NIKIB
From nikibfood.com
THE 47 MOST POPULAR AND AUTHENTIC IRAQI RECIPES - 196 FLAVORS
From 196flavors.com
BOILED CHICKEN AND RICE RECIPE|EASY TASTY IRAQI TBIT RICE RECIPE
From easylifeforeveryone.com
IRAQI GRILLED CHICKEN QUARTERS + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love