This traditional Kuwaiti chicken curry is made with a mix of aromatic spices and herbs. It is cooked in a rich and flavourful sauce that is both spicy and creamy. The chicken is cooked to perfection, making it tender and juicy. This is a great dish to serve as part of a family meal or to serve as part of a larger feast.
Ingredients
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2 lbs Chicken thighs
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1 cup Coconut milk
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1 tbsp Ground cumin
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1 tbsp Ground coriander
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1 tbsp Ground turmeric
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1 tbsp Garam masala
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1 tsp Cayenne pepper
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1 tsp Salt
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1 tbsp Ginger paste
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1 tbsp Garlic paste
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1 tbsp Tomato paste
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1 cup Chopped onion
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1 cup Chopped tomatoes
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1 tbsp Vegetable oil
Spicy
chicken curry
Creamy
Kuwaiti
Main Course
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- short description
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Heat the oil in a large saucepan over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in the spices and cook for 1 minute.
Add the chicken and cook for 5 minutes.
Add the tomatoes, tomato paste, ginger paste, garlic paste, and salt. Stir to combine.
Add the coconut milk and bring to a simmer.
Cover and reduce the heat to low. Simmer for 30 minutes.
- detailed description
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Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
Stir in the cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook for 1 minute.
Add the chicken and cook for 5 minutes. Add the tomatoes, tomato paste, ginger paste, garlic paste, and salt. Stir to combine.
Add the coconut milk and bring to a simmer. Cover and reduce the heat to low. Simmer for 30 minutes.
Remove the lid and increase the heat to medium-high. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.
Garnish with chopped cilantro and serve with steamed rice or naan.
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