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Persian Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Persian Chicken Curry Pot 2

Persian Chicken Curry Pot 2 is a staple at family dinners, a dish that finds its roots in the heart of home cooking. It's crafted with the easy confidence of Persian home cooks who rely on intuition rather than measurements. This version captures the essence of a meal that is prepared with a generous hand, salt judged by feel, and a table set for sharing, making it a delight for any gathering.

The dish exudes warmth and comfort, with tender chicken pieces infused with the rich flavors of onions and tomatoes. The spice paste weaves through the pot, offering a gentle heat that complements the black pepper's subtle kick. This curry pot is a celebration of Persian flavors, meant to be shared and savored.

Ingredients

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

Method

  1. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Pat the 800 g of chicken pieces dry with paper towels to ensure they brown properly. Season the chicken generously with fine sea salt and black pepper, then add to the pot. Cook the chicken pieces in batches if necessary, ensuring they are not overcrowded, and brown them on all sides until they develop a deep golden color, which will enhance the flavor of the dish.
  2. While the chicken is browning, finely chop 2 onions. Once the chicken is browned, remove it from the pot and set aside. Add the chopped onions to the same pot, using the remaining oil and chicken drippings to cook them. Stir occasionally, scraping up any browned bits from the bottom of the pot, until the onions are soft and translucent, which should take about 5-7 minutes.
  3. Grate or finely chop 2 tomatoes and add them to the pot with the onions. Stir in 1 tablespoon of spice paste, ensuring it coats the onions and tomatoes evenly. Cook this mixture until the tomatoes break down and the spices become fragrant, which will deepen the flavor base of the curry.
  4. Return the browned chicken pieces to the pot, along with any juices that may have collected. Stir everything together, ensuring the chicken is well-coated with the aromatic mixture. Lower the heat to a gentle simmer, cover the pot, and let the chicken cook until it is tender and cooked through, which you can tell when the meat easily pulls away from the bone.
  5. If the sauce appears too thin, remove the lid and let it simmer uncovered for a few more minutes to thicken to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed, ensuring the flavors are balanced and to your liking.
  6. Finish the dish by adding a handful of fresh herbs, such as cilantro or parsley, if desired, to add a fresh note to the curry. Serve the Persian Chicken Curry Pot 2 hot, ideally with rice or bread, inviting everyone to share and enjoy the meal together as is traditional in Persian home cooking.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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