Home Cook Together. Celebrate Life.

Middle EasternAuthentic Cuisine

Middle Eastern Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Middle Eastern Chicken Curry Pot 2

Middle Eastern Chicken Curry Pot 2 is a beloved dish that graces home tables across the region, prepared with the intuitive touch of a seasoned family cook. This recipe captures the essence of everyday Middle Eastern cooking, where ingredients are balanced by instinct and shared generously amongst family and friends. It is a dish that brings warmth to weeknight dinners, offering comfort and nourishment in every bite.

The taste is a harmonious blend of tender chicken and the rich depth of onions and tomatoes, elevated by a carefully crafted spice paste. The generous use of oil enriches the flavors, creating a luscious, satisfying curry. Served in a communal style, it's a dish that invites everyone to gather around and savor the moment together.

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 is heating, pat the 800 g of chicken pieces dry with paper towels. Season the chicken generously with fine sea salt and black pepper, then add them to the hot pot. Allow the chicken to brown on all sides, turning occasionally, until the skin is golden and crisp. This step locks in flavor and creates a rich base for the curry.
  2. While the chicken is browning, finely chop 2 onions and 2 tomatoes. Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the chopped onions and a pinch of salt. Cook the onions over medium heat until they become translucent and tender, stirring occasionally to prevent sticking.
  3. Add the chopped tomatoes to the pot with the onions. Stir in 1 tablespoon of spice paste, ensuring it coats the vegetables evenly. Cook until the tomatoes soften and begin to break down, releasing their juices, which will create a fragrant base for the curry.
  4. Return the browned chicken pieces to the pot, nestling them into the tomato and onion mixture. Stir everything together, ensuring the chicken is well-coated with the sauce. Cover the pot and reduce the heat to low, allowing the chicken to simmer gently. This slow cooking will infuse the chicken with the aromatic flavors and ensure it becomes tender.
  5. After the chicken has simmered and the sauce has thickened slightly, uncover the pot. Check the consistency of the sauce; if it is too thin, allow it to reduce further by simmering uncovered until it reaches your desired thickness. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary.
  6. Once the sauce is reduced to your liking and the chicken is tender, finish the dish by stirring in freshly chopped herbs of your choice, such as parsley or cilantro, for a burst of freshness. Serve the Middle Eastern Chicken Curry Pot 2 hot, ideally with warm bread or rice, inviting everyone to share in the comforting flavors of this home-cooked meal.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

Available soon on Amazon…

Explore Middle Eastern cuisine