Peruvian Chicken Curry Pot 2

Name: Peruvian Chicken Curry Pot 2
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 800 g chicken pieces; 2 onions; 2 tomatoes; 2 tbsp oil; 1 tbsp spice paste; to taste fine sea salt and black pepper

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Peruvian Chicken Curry Pot 2 is a cherished dish, brought to life in countless homes across Peru. Rooted in family kitchens, this recipe captures the essence of everyday cooking where the salt is pinched with intuition and the oil is poured generously, embodying the relaxed precision of home cooks. It's a comforting dish, often enjoyed on casual evenings when the dining table is set for both nourishment and connection.

The flavors in this curry are robust yet harmonious, with tender chicken pieces playing against the sweetness of onions and tomatoes. A hint of spice from the paste weaves through each bite, balanced by fine sea salt and pepper. This dish invites diners to savor its warmth and depth, a true expression of home-cooked Peruvian comfort.

Ingredients

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

Method

In a large heavy-bottomed pot or deep skillet, heat 2 tablespoons of oil over medium-high heat. While the oil is heating, pat the 800 g of chicken pieces dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is well-coated. Carefully place the chicken pieces in the hot oil, skin-side down if applicable, and brown them on all sides until they develop a golden crust. This should take about 4-5 minutes per side, but focus on achieving a rich color rather than timing.
Once the chicken is browned, remove it from the pot and set aside on a plate. In the same pot, add the 2 onions, finely chopped, and sauté them over medium heat until they become translucent and tender, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Add 1 tablespoon of spice paste to the onions, stirring well to coat them evenly. Cook for an additional 2-3 minutes until the paste is fragrant and well-integrated with the onions. This step helps to develop the curry's flavor base.
Chop the 2 tomatoes into small pieces and add them to the pot. Stir them into the onion and spice mixture, allowing them to cook down and release their juices. This should take about 5 minutes, during which the tomatoes will soften and begin to form a sauce.
Return the browned chicken pieces to the pot, nestling them into the tomato mixture. Reduce the heat to low, cover the pot, and let the chicken simmer gently in the sauce. Allow the flavors to meld and the chicken to cook through until it is tender and the juices run clear when pierced, approximately 20-25 minutes.
If the sauce is too thin, remove the lid and increase the heat slightly to allow it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if necessary.
Before serving, finish the dish with a handful of freshly chopped herbs, such as cilantro or parsley, to add a fresh note. Serve the Peruvian Chicken Curry Pot 2 family-style, encouraging everyone to share and enjoy the rich, comforting flavors.