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Colombian Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Colombian Chicken Curry Pot 2

Colombian Chicken Curry Pot 2 is a staple at family dinners across Colombia, embodying the warmth and generosity of home cooking. This dish, steeped in tradition, showcases the Colombian way of preparing curry — with a pinch of spontaneity and a generous hand with the salt. It's not a dish for special occasions but rather an everyday comfort, often made when the mood calls for something familiar yet flavorful.

Expect a hearty, aromatic experience, where tender chicken pieces meld with the sweetness of onions and tomatoes. The spice paste adds a gentle heat, balanced by the richness of the oil, creating a satisfying depth of flavor. Each bite is a comforting reminder of home, meant to be savored slowly, spoon by spoon.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. While the oil heats, pat the 800 g of chicken pieces dry with paper towels to ensure they brown nicely. Season the chicken generously with fine sea salt and black pepper, and rub in 1 tablespoon of spice paste evenly over the pieces. Once the oil shimmers, add the chicken to the pot, skin-side down if applicable, and brown them for about 5-7 minutes, turning occasionally, until they develop a deep golden color on all sides. Remove the chicken from the pot and set aside.
  2. In the same pot, lower the heat to medium and add 2 chopped onions. Stir them frequently, scraping up any browned bits from the bottom of the pot, until the onions become translucent and tender, about 5 minutes. Add 2 chopped tomatoes to the pot, stirring them into the onions, and cook until the tomatoes break down and the mixture becomes fragrant and slightly thickened, about 5 more minutes.
  3. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Cover the pot with a lid, reduce the heat to low, and let it simmer gently. Allow the chicken to cook through, absorbing the flavors, until the meat is tender and easily pulls away from the bone, which should take about 20-25 minutes.
  4. If the sauce seems too thin, remove the lid and increase the heat slightly to let it reduce. Stir occasionally and let it cook until the sauce thickens to your desired consistency, coating the back of a spoon. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper, if needed.
  5. Just before serving, sprinkle freshly chopped herbs of your choice, such as cilantro or parsley, over the chicken for a burst of freshness. Serve the Colombian Chicken Curry Pot 2 family-style, ensuring each person gets a generous portion of chicken and sauce, perfect for sharing around the table.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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