Algerian Curry

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

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
5. Incorporate the diced tomatoes, cubed potatoes, sliced carrots, and diced bell pepper, stirring to combine.
6. In a small bowl, mix together the curry powder, turmeric, cumin, cayenne pepper, cinnamon, and salt.
7. Sprinkle the spice mixture over the ingredients in the pot and stir well to ensure everything is evenly coated with the spices.
8. Pour in enough water to cover the ingredients, then bring the mixture to a boil.
9. 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.
10. Serve the Algerian curry hot, garnished with fresh cilantro.