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Persian Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Persian Chicken Curry Pot

Persian Chicken Curry Pot is a beloved staple often gracing the tables of family gatherings and quiet weeknight dinners alike. Persian home cooks have perfected this dish, blending tradition with ease, as the recipe is passed down through generations. It's an everyday comfort, prepared with instinctive measures of salt and fat, ensuring that each bite resonates with the warmth of home.

The dish should deliver tender chicken imbued with a rich spice paste, harmonized by the sweetness of softened onions and the acidity of ripe tomatoes. Generous use of oil enriches the sauce, while fine sea salt and black pepper enhance its depth. It's meant to be shared, inviting everyone to savor each nuanced layer of flavor.

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 a good sear. Season them generously with fine sea salt and black pepper. Add the chicken to the pot in a single layer, without crowding, and brown on all sides until they develop a deep golden crust. This step locks in flavor and should take about 5-7 minutes per side. Remove the chicken and set aside.
  2. Peel and finely chop 2 onions. In the same pot, add the onions to the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions are soft and translucent, about 8-10 minutes. They should pick up the browned bits from the bottom of the pot, adding depth to the dish.
  3. Chop 2 tomatoes into small pieces and add them to the pot along with 1 tablespoon of spice paste. Stir well to combine, allowing the tomatoes to break down and the spices to release their aroma. This should take about 5 minutes, during which the mixture will become fragrant and slightly thickened.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Lower the heat to medium-low, cover the pot, and let it simmer gently. The chicken should cook through and absorb the flavors, becoming tender and juicy. Stir occasionally to ensure even cooking.
  5. Once the chicken is cooked through and tender, check the consistency of the sauce. If it appears too thin, increase the heat to medium and let it reduce until it reaches your desired thickness. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  6. Finish the dish by stirring in a handful of freshly chopped herbs, such as parsley or cilantro, for a burst of freshness. Serve the Persian Chicken Curry Pot hot, ideally with rice or flatbread, allowing everyone to share and enjoy this comforting meal.
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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