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Colombian Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Colombian Chicken Curry Pot

Colombian Chicken Curry Pot finds its place on everyday tables across Colombia, cherished for its hearty, comforting nature. Unlike the more formal gatherings, this dish thrives in the casual embrace of a family meal, where the cook's instinct guides the seasoning and the pot is filled with warmth and familiarity. It’s a staple of home kitchens, where the rhythm of chopping and simmering speaks volumes about the cook’s knowledge and the family’s taste.

Expect a rich, savory flavor where tender chicken mingles with the sweetness of onions and the brightness of tomatoes, all enveloped in a gentle spice paste. The oil carries these flavors, creating a rounded, satisfying dish that feels both nourishing and indulgent. The salt and pepper bring balance, letting the ingredients shine without overpowering them.

Ingredients

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

Method

  1. Start by patting the 800 g chicken pieces dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper, ensuring even coverage. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, skin side down. Brown them for about 5-7 minutes on each side, until they develop a deep golden color and the skin becomes crispy. Remove the chicken from the pot and set aside.
  2. Peel and finely chop 2 onions, then add them to the same pot, using the remaining oil and chicken drippings for flavor. Stir occasionally, cooking the onions until they become translucent and tender, about 5 minutes. Meanwhile, dice 2 tomatoes and add them to the pot, stirring to combine. Cook for another 5 minutes until the tomatoes break down and meld with the onions, forming a fragrant base.
  3. Stir in 1 tbsp of spice paste, mixing well to coat the onions and tomatoes. Allow the mixture to cook for an additional 2-3 minutes until the spices release their aroma and the paste darkens slightly, enhancing the depth of flavor.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Reduce the heat to medium-low, cover the pot, and let the chicken simmer gently. Cook for about 20-25 minutes, or until the chicken is cooked through and tender, with the juices running clear when pierced with a fork.
  5. If the sauce appears too thin, remove the lid and increase the heat to medium, allowing it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary, ensuring a balanced and flavorful dish.
  6. Finish by sprinkling freshly chopped herbs, such as cilantro or parsley, over the chicken just before serving. This adds a fresh, vibrant note to the dish. Serve the Colombian Chicken Curry Pot hot, ideally with rice or bread to soak up the rich sauce, and enjoy it family-style at 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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