Teresa's Recipes
Lebanese Chicken and Potato Curry
Experience the vibrant and aromatic flavors of Lebanon with this Chicken and Potato Curry. This dish harmoniously blends tender chicken thighs and hearty potatoes with a symphony of spices, including warm cinnamon, earthy cumin, and a hint of heat from cayenne pepper. Served with fresh cilantro as a garnish, this curry is a comforting meal that invites you to enjoy the rich culinary heritage of the Middle East. Perfect for family gatherings or a cozy night in, this dish brings warmth and joy to your table.
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1.5 pounds, boneless and skinless Chicken thighs
- 2 large, diced Tomatoes
- 2 tablespoons Tomato paste
- 3 medium, cubed Potatoes
- 1/4 cup, chopped (for garnish) Cilantro
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon (or to taste) Cayenne pepper
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- enough to cover the chicken and potatoes Water
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 420
- Fat: 18g
- Carbs: 35g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes.
- Incorporate the diced tomatoes, tomato paste, turmeric, cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir well to coat the chicken with the spice mixture.
- Add the cubed potatoes and gently stir to ensure they are coated in the spices.
- Pour in enough water to cover the chicken and potatoes. Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Once cooked, taste and adjust seasoning if necessary.
- Serve the curry hot, garnished with fresh chopped cilantro.
Tips
- For added flavor, marinate the chicken thighs in yogurt and spices for a few hours before cooking.
- Serve with warm pita bread or over a bed of fluffy rice to soak up the delicious sauce.