Teresa's Recipes
Aromatic Israeli Curry
Experience the vibrant flavors of the Middle East with this delightful Israeli curry. Infused with a medley of aromatic spices, tender chicken thighs are simmered in a creamy coconut milk base with juicy tomatoes, creating a dish that is both comforting and satisfying. This recipe reflects the rich culinary tapestry of Israel, where diverse influences come together to create a communal dining experience. Serve this curry over fluffy rice, and let each bite transport you to the bustling markets and warm kitchens of the Mediterranean, where food brings people together.
Ingredients
- 1.5 pounds, boneless and skinless Chicken thighs
- 4 cups, for serving Cooked rice
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 cups, diced (fresh or canned) Tomatoes
- 1 can (14 ounces) Coconut milk
- 2 tablespoons, fresh Lemon juice
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1/2 teaspoon (adjust to taste) Cayenne pepper
- 1 teaspoon (or to taste) Salt
- 1/2 teaspoon (or to taste) Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 430
- Fat: 25g
- Carbs: 30g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the chicken thighs to the skillet, cooking until browned on all sides, about 5-7 minutes.
- In a small bowl, mix together the curry powder, turmeric, cumin, cayenne pepper, salt, and black pepper.
- Sprinkle the spice mixture over the chicken, stirring well to coat evenly.
- Add the diced tomatoes and coconut milk to the skillet; stir to combine and bring to a simmer.
- Cover the skillet and let the curry simmer for 30 minutes, or until the chicken is cooked through and tender.
- Once cooked, stir in the fresh lemon juice and chopped cilantro.
- Serve the Israeli curry hot over cooked rice and garnish with additional cilantro, if desired.
Tips
- For a vegetarian version, substitute chicken thighs with chickpeas or vegetables such as cauliflower and bell peppers.
- Feel free to adjust the spice levels by increasing or decreasing the cayenne pepper.
- Pair with a side of warm pita bread to soak up the delicious sauce.