Home Cook Together. Celebrate Life.

Eastern EuropeanAuthentic Cuisine

Eastern European Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Eastern European Chicken Curry Pot

Eastern European Chicken Curry Pot is a comforting dish that brings together the warmth of Eastern European cooking with a hint of spice. This home-style recipe is a staple at family tables, where cooks rely on their instincts to measure salt and use oil liberally, ensuring a rich and satisfying meal.

The dish combines tender chicken pieces with onions and tomatoes, all brought to life with a generous tablespoon of spice paste. It's a dish meant for sharing, capturing the essence of Eastern European hospitality with its hearty flavors and simple, honest ingredients.

Ingredients

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

Method

  1. Begin by patting the 800 g chicken pieces dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Heat 2 tbsp oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer, skin side down if applicable, and brown them for about 4-5 minutes on each side until they develop a deep golden color. Remove the chicken from the pot and set aside.
  2. In the same pot, add the 2 onions, finely chopped, to the remaining oil and chicken drippings. Stir occasionally, scraping up any browned bits from the bottom of the pot, which will add flavor to the dish. Cook the onions until they become translucent and tender, about 5-7 minutes. Then, add 1 tbsp of spice paste, stirring well to coat the onions, and cook for another 2 minutes until the paste releases its aroma.
  3. Chop the 2 tomatoes into small cubes and add them to the pot. Stir them into the onion and spice mixture, allowing the tomatoes to break down and release their juices. Return the browned chicken pieces to the pot, nestling them into the tomato mixture. Cover the pot with a lid, reduce the heat to low, and let it simmer gently. Cook until the chicken is tender and cooked through, with the sauce thickened slightly, which should take about 25-30 minutes.
  4. Once the chicken is cooked, check the consistency of the sauce. If it appears too thin, remove the lid and increase the heat to medium, allowing the sauce to reduce for a few minutes until it reaches your desired thickness. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed.
  5. Finish the dish by stirring in a handful of freshly chopped herbs, such as parsley or dill, if desired, to add a fresh note. Serve the Eastern European Chicken Curry Pot hot, directly from the pot, encouraging everyone to share and enjoy the communal 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…

Explore Eastern European cuisine