Teresa's Recipes
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
- 1.5 pounds, boneless and skinless, cut into large chunks Chicken thighs
- 3 tablespoons Vegetable oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 large, diced Tomatoes
- 2 medium, cubed Potatoes
- 2 medium, sliced Carrots
- 1 large, diced Bell pepper
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 1 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon (adjust to taste) Cayenne pepper
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 tablespoon Curry powder
- 3 cups Water
Dietary Notes
- 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
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.