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Peruvian Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Peruvian Chicken Curry Pot

Peruvian Chicken Curry Pot is a beloved staple at family tables, capturing the essence of home-cooked comfort. This dish, passed down through generations, reflects the everyday artistry of Peruvian home cooking. It's a recipe that thrives on intuition, where salt is measured by feel and the richness of oil is embraced, creating a meal that is both hearty and inviting. It's a dish that doesn't require an occasion but rather becomes a part of the rhythm of daily life, shared among loved ones.

The flavors are a warm embrace of tender chicken and softened onions, mingling with the bright acidity of ripe tomatoes and the subtle heat of a spice paste. Each bite is a balance of savory and piquant notes, enveloped in a comforting sauce that clings lovingly to every morsel. This is the dish that anchors a table, inviting conversation and connection around its familiar presence.

Ingredients

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

Method

  1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. While the oil heats, 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 the chicken to the pot in a single layer. Brown the chicken on all sides until they develop a deep golden color, which should take about 5-7 minutes per side. This step builds flavor and seals in the juices.
  2. Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the 2 onions, finely chopped, and cook them in the remaining oil and chicken drippings. Stir frequently, scraping up any browned bits from the bottom of the pot, until the onions become soft and translucent, releasing their sweet aroma.
  3. Add 1 tablespoon of spice paste to the onions, stirring well to coat them evenly. Cook the mixture for an additional 2-3 minutes, allowing the spices to bloom and meld with the onions. This step is crucial for infusing the dish with deep, rich flavors.
  4. Chop the 2 tomatoes into small pieces and add them to the pot. Stir them into the onion and spice mixture, allowing the tomatoes to break down and release their juices. Cook until the tomatoes have softened and the mixture has thickened slightly, creating a fragrant base for the curry.
  5. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Cover the pot and reduce the heat to low, allowing the chicken to simmer gently in the sauce. Cook until the chicken is tender and cooked through, absorbing the flavors of the curry, which should take about 20-25 minutes. The chicken should be easy to pull apart with a fork.
  6. If the sauce is too thin for your liking, remove the lid and increase the heat slightly to allow the sauce to reduce. Stir occasionally and taste for seasoning, adding more fine sea salt if needed to balance the flavors.
  7. Finish the dish by adding freshly chopped herbs of your choice, such as cilantro or parsley, to brighten the flavors. Stir them into the curry just before serving. Serve the Peruvian Chicken Curry Pot hot, inviting everyone to share and enjoy the comforting, aromatic dish.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

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