Libyan Curry

Ingredients

• Fresh cilantro (1/4 cup, chopped (for garnish))
• Vegetable oil (3 tablespoons)
• Salt (1 teaspoon (or to taste))
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Turmeric (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Curry powder (2 tablespoons)
• Green bell pepper (1, diced)
• Carrots (2, sliced)
• Potatoes (2, cubed)
• Tomatoes (2, diced)
• Ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Onion (1, chopped)
• Chicken thighs (1.5 pounds, bone-in, skinless, cut into pieces)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté 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 brown them on all sides, about 5-7 minutes.
5. Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Cook for 1 minute to toast the spices and enhance their flavor.
6. Add the diced tomatoes, cubed potatoes, sliced carrots, and diced green bell pepper to the pot. Stir well to combine all ingredients.
7. Pour in enough water to cover the ingredients by about an inch. Bring to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
8. Taste the curry and adjust the seasoning if needed.
9. Serve the Libyan curry hot, garnished with fresh cilantro. Enjoy with traditional bread or over steamed rice for a complete meal!