Middle Eastern Chicken Curry Pot

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. Season them generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Brown them on all sides until they develop a golden crust, which should take about 5-7 minutes per side. Remove the chicken from the pot and set aside.
2. Peel and thinly slice the 2 onions. In the same pot, add the sliced onions to the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions become soft and translucent, about 5 minutes. This step helps to build the base flavor for the curry.
3. Dice the 2 tomatoes and add them to the pot with the onions. Stir in 1 tbsp of spice paste, ensuring the paste coats the onions and tomatoes evenly. Cook this mixture until the tomatoes break down and meld with the onions, forming a thick, aromatic base. This should take about 5-7 minutes, and you'll notice a rich, fragrant aroma.
4. Return the browned chicken pieces to the pot, nestling them into the onion-tomato mixture. Stir everything together to combine. Cover the pot with a lid and reduce the heat to low. Let the chicken simmer gently, absorbing the flavors, until it is cooked through and tender. The chicken should be opaque and easily pierced with a fork.
5. If the sauce appears too thin, remove the lid and increase the heat to medium. Allow the sauce to reduce until it reaches your desired consistency, stirring occasionally to prevent sticking. Taste the sauce and adjust the seasoning with additional salt and black pepper if necessary.
6. Finish the dish by adding a handful of freshly chopped herbs, such as parsley or cilantro, if desired. Stir them into the curry just before serving to maintain their vibrant color and fresh flavor. Serve the Middle Eastern Chicken Curry Pot hot, ideally with warm bread or rice, and enjoy the communal dining experience.