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Eastern European Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Eastern European Chicken Curry Pot 2

Eastern European Chicken Curry Pot 2 is a cozy, home-cooked dish that finds its roots in the heart of Eastern Europe. With salt judged by hand and a generous use of fat, this dish is a staple on family tables, embodying the spirit of sharing and warmth. It's an everyday meal, crafted with the simplicity and comfort that only a home kitchen can provide.

This curry pot offers a rich, savory experience with tender chicken pieces mingling with the sweetness of onions and the slight acidity of tomatoes. The spice paste brings depth without overwhelming heat, while fine sea salt and black pepper balance the flavors. It's a dish meant to be shared, best enjoyed in the company of family or friends, where the pot is the centerpiece of the table.

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. Pat the 800 g chicken pieces dry with paper towels, then season them generously with fine sea salt and black pepper. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Brown the chicken on all sides until they develop a deep golden color, which should take about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  2. In the same pot, add the 2 onions, finely chopped. Stir them into the remaining oil and chicken drippings, scraping up any browned bits from the bottom of the pot. Cook the onions until they are soft and translucent, about 5 minutes. This will help build a flavorful base for the curry.
  3. Add 1 tablespoon of spice paste to the onions, stirring well to coat them evenly. Cook the mixture for another 2-3 minutes until the paste is fragrant and has darkened slightly, indicating that the spices are well-cooked.
  4. Chop the 2 tomatoes into small pieces and add them to the pot. Stir them into the onion and spice mixture, allowing the tomatoes to break down and release their juices. This should take about 5 minutes, and the mixture will begin to form a sauce.
  5. Return the browned chicken pieces to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot, and let the chicken simmer gently. Cook until the chicken is tender and cooked through, with the meat easily pulling away from the bone, about 20-25 minutes.
  6. If the sauce appears too thin, remove the lid and increase the heat slightly to allow it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with additional fine sea salt and black pepper if needed.
  7. Finish the dish by stirring in a handful of fresh herbs, such as parsley or dill, if desired. Serve the Eastern European Chicken Curry Pot 2 warm, ideally with crusty bread or over rice, for a comforting and hearty meal.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

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

Available soon on Amazon…

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