Posted in Chicken, Rice on August 3, 2010|
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This is a dish that my aunt Wafa taught me when I spent a week at her and my Uncle Ashfaq’s–long time ago when I was in Yemen. I loved it so much, and I have been making it every since. I always make them together–although you an make each on its own.
For the rice you will need (for 3 servings):
1) 1 cup rice–washed (do not soak)
2) 1tsp of red chilly paste (I usually soak dry red chillies overnight and then liquidize them to a fine paste–and I then store in the refrigerator in a air tight container)
3) 2 small yellow onions, diced
4) 1 green chilly pepper, finely chopped
5)1 tblsp of tomato paste
6) 1 medium tomato, finely chopped
7) 1 tsp ground cumin
8) 1 tsp ground coriander
9) 2tblsp of Olive Oil
10) Salt to taste
For the Curry Chicken you will need:
1) 4 pieces of chicken (skinless and bone in)–I used 2 thighs and 2 drumsticks
2) 2 medium sized yellow onions, finely chopped
3) 1 big potato quartered (more if you so desire)
4) 1tbsp of curry powder–less if you have the spicy kind
5) 2 cloves garlic, finely minced
6) 2 tblsp of finely chopped cilantro
7) 2 tbslp of Olive Oil
8) Salt to taste
To make the rice–
My aunt made the rice in a pressure cooker, and I have noticed that it is definitely tastier if you do so. But you can make in a regular pot. Place pot under medium heat , add the oil, onions and green chilly pepper and let brown. Then add the red chilly sauce, cumin and coriander and let cook for about 2 minutes. Then add the tomatoes and salt and cook until the tomatoes soften. Then add the tomato paste and let cook for one minute. You will end up with this red paste. Add the rice and mix well, and then cover entirely with hot boiling water, cover and leave on low until rice is cooked. Optional–toss with fresh chopped cilantro.
As for the chicken, very easy. In a covered pot, place all the ingredients for the curry chicken. Mix well, cover, and leave on medium heat for an hour or so–until the potatoes are cooked through and the chicken pulls from the bone, and the oil rises to the surface. Garnish with finely chopped cilantro. Serve with the rice above, or with bread.
May Allah (swt) grant my aunt Wafa Jannah for teaching me such a delicious and quick meal.
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Posted in Chicken on July 27, 2010|
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Whenever my mother would ask me what I wanted for lunch, it was ALMOST always this sauce with white rice.
1) whole chicken cut in 4 pieces, or 8 if you so desire
2) 2 medium potatoes quartered
3) 1 medium onion finely minced
4) 2 cloves of garlic minced
5) 1 green chillie pepper grated
6) 2 tblsp of finely chopped cilantro
7) 2-3 tblsp of Oilive Oil
8) 1 tsp of ground cumin
9) 3/4 tsp of ground coriander
10) 1/4 tsp of ground cinnamon
11) 1/4 tsp curry powder
12) a couple of cardamon pods
13) 1 tblsp of tomato paste
14) Salt to taste
Place a pot under medium heat, add the olive oil and onions and potatoes and sautee until the onions are golden brown. Add the chicken and garlic and let cook until the water from the chicken dries out. Add the spices–cumin, coriander, cinnamon, cardamon, and curry powder–and the the green chillie and let the flavors marry for about 3 minutes.
Add about 2 cups of boiling water to cover the chicken entirely, then cover the pot and let boil until the chicken and potatoes cooked through. Will take about 4-5 minutes. Add the salt and tomato paste and let simmer until the sauce thickens and the oil rises to the surface.
Garnish with finely chopped cilantro. Serve hot with white rice.
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A Yemeniyah's Recipes 