Description
A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.
Ingredients
- 1 teaspoon ground turmeric
- ½ teaspoon ground cardamom
- ½ tablespoon ground cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon ground cloves
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, or to taste
- 1 tablespoon olive oil
- 2 cups chopped onion
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger root
- 1 tablespoon tomato paste
- 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 2 large potatoes, cut into 1/2-inch cubes
- 2 (14.5 ounce) cans diced tomatoes, drained
- 1 ½ cups chicken broth
- 2 tablespoons wine vinegar
- 1 bay leaf
- salt and black pepper to taste
Instructions
- Toast the turmeric
- cardamom
- cinnamon
- coriander
- cloves
- cumin
- paprika
- and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant
- about 2 minutes. Stir the spices constantly as they toast
- taking care that they do not burn. Stir in the olive oil
- onion
- garlic
- and ginger. Increase heat to medium
- and cook until softened
- about 5 minutes.
- Stir in the tomato paste until no lumps of paste remain. Add the chicken
- potatoes
- tomatoes
- chicken broth
- wine vinegar
- and bay leaf. Bring to a boil over high heat
- then reduce heat to medium-low
- cover
- and simmer until the potatoes are tender
- and the chicken is no longer pink in the center
- about 15 minutes. Remove the cover
- and cook 5 minutes more to thicken slightly. Season to taste with salt
- black pepper
- and cayenne pepper to serve.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 4