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Algerian Curry
Experience a culinary journey through North Africa with this vibrant Algerian curry. Bursting with the warmth of spices and the richness of tender chicken and fresh vegetables, this dish is a celebration of flavor. Originating from the diverse cultural tapestry of Algeria, where Mediterranean, Arab, and Berber influences converge, this curry is a comforting meal that warms the soul. Serve it over fluffy couscous or alongside crusty bread for a complete feast.
Ingredients
- Chicken thighs
- 1.5 pounds, boneless and skinless, cut into large chunks
- Vegetable oil
- 3 tablespoons
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Ginger
- 1 tablespoon, grated
- Tomatoes
- 2 large, diced
- Potatoes
- 2 medium, cubed
- Carrots
- 2 medium, sliced
- Bell pepper
- 1 large, diced
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
- Salt
- 1 teaspoon
- Cinnamon
- 1/2 teaspoon
- Cayenne pepper
- 1/2 teaspoon (adjust to taste)
- Cumin
- 1 teaspoon
- Turmeric
- 1 teaspoon
- Curry powder
- 1 tablespoon
- Water
- 3 cups
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Incorporate the diced tomatoes, cubed potatoes, sliced carrots, and diced bell pepper, stirring to combine.
- In a small bowl, mix together the curry powder, turmeric, cumin, cayenne pepper, cinnamon, and salt.
- Sprinkle the spice mixture over the ingredients in the pot and stir well to ensure everything is evenly coated with the spices.
- Pour in enough water to cover the ingredients, then bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
- Serve the Algerian curry hot, garnished with fresh cilantro.
Tips
- For a creamier curry, add a can of coconut milk during the last 15 minutes of cooking.
- Feel free to substitute the chicken with chickpeas for a vegetarian version.
- Serve with couscous or crusty bread to soak up the delicious sauce.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 1 hour Calories: 450 Fat: 20g Carbs: 35g Protein: 30g Sodium: 600mg Sugar: 5g
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