Zutaten für Iraqi Curried Chicken
- Roasting Chickens
- Vegetable Oil
- Onions
- Garlic Cloves
- Potatoes
- Chicken Broth
- Curry Powder
- Thyme
- Cayenne Pepper
- Cinnamon Sticks
- Bay Leaves
- Coconut Milk
- Salt And Pepper
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Zubereitung von Iraqi Curried Chicken
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium heat.
- Add 1.5 lbs of chicken pieces (thighs and drumsticks work well) and cook gently, turning occasionally, until browned on all sides (about 8-10 minutes).
- Add 1 large onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne pepper (optional); 1 (14.5 ounce) can diced tomatoes, undrained; 2 cups chicken broth; 1 lb Yukon Gold potatoes, peeled and cubed; 1 teaspoon salt; and 1/2 teaspoon black pepper to the Dutch oven.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
- After 2 hours, remove the lid and continue to simmer for another 30 minutes, or until the potatoes are tender and beginning to disintegrate, thickening the sauce.
- Serve the Iraqi Curried Chicken over rice.
- For an extra touch, serve steamed or cooked vegetables (such as broccoli, peas, or green beans) over the rice before adding the curry.
- Serve with warm pita bread for scooping.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
152g
Fat
88g
Carbs
26g