Iraqi Curried Chicken

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs roasting chickens, cut up
• 3 tablespoons vegetable oil
• 3 large onions, slivered
• 2 garlic cloves, minced
• 6 potatoes, peeled and diced
• 2 cups chicken broth
• 1 tablespoon curry powder
• 1 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• 3 cinnamon sticks
• 2 bay leaves
• 1 (13 ounce) can coconut milk
• salt and pepper, to taste (wait until dish is complete before adding s or p as the broth reduces and would intensify the saltin)

Recipe

• 1 heat a dutch oven over medium heat and add the oil.
• 2 add the chicken pieces and cook gently until browned on all sides.
• 3 add the remaining ingredients and bring to a boil.
• 4 reduce heat and simmer, uncovered, for 3 hours, stirring occasionally.
• 5 yes, this is a long simmer for a chicken, but these are the instructions i was given, and when i tried it at home it tasted just like our meal at the camp. the potatoes should just about disintegrate, which thickens the stock, now turned sauce.
• 6 note that the fat and bones from the chicken will disengage from the meat - not very palatable for our tastes, but the iraqi family seemed to have just ate around them. (i remove them and the cinnamon sticks before serving.).
• 7 serve over rice. we like to add cooked or steamed vegetables over the rice before drowning it with the curry. box of frozen broccoli works for us. oh - they also served whole pita breads with this, which they tore and passed on to one another to tear and pass and use as scoops. neat!