Kuwaiti Curried Chicken (Quwarmah Ala Dajaj) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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A definite 5 stars. This is very good. I sometimes add okra (bamia). I serve it with Traditional Bahraini Muhammar - Sweet Rice Dish and a fresh salad for a great meal masha Allah. Modified from the Gulf States section of The Complete Middle East Cookbook by Tess Mallos. Ingredients:
3 lbs chicken, skinned and jointed (i use chicken breasts a lot instead just cut each in half and cook for less time) |
salt |
1 3/4 teaspoons baharat mixed spice (may use baharat aka middle east mixed spices - the real mix) |
1 teaspoon turmeric |
1/4 cup olive oil (or ghee) |
2 large onions, chopped |
2 garlic cloves, crushed |
1 teaspoon fresh ginger, grated |
1 stick cinnamon bark |
1 cup tomato sauce (i use canned pureed tomatoes) |
1/4 cup water |
2 dried limes (loomi, or 1 1/2 tsp ground loomi but i find whole is better, don't leave this out please) |
1 cup frozen okra (bamia, fried in a little oil) (optional) |
Directions:
1. Rinse and wipe chicken pieces dry and sprinkle with salt.
2. Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
3. Heat olive oil and brown chicken pieces on each side. Remove to plate.
4. Add onion and fry gently until transparent.
5. Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
6. Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
7. Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
8. Serve hot with Baharat Aka Middle East Mixed Spices - the Real Mix or other basmati rice dish and salad.
9. Enjoy!
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