Arabic Curry - Chicken or Lamb Salona
Chicken, mixed arabic spices and potatoes come together in this Gulf curry, fragrant with cinnamon and cardamom and simmered on the stove.
16 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 1 min · 16 min total
- easy
- 1
Heat oil. Toss all the spices in the oil stir continuously, until spices' aromas are enhanced.
- 2
Brown chicken legs in oil and spices. Add onions, garlic and ginger, stirring every 1 minute until onions are translucent.
- 3
Add diced & skinned tomatoes and allow them to wilt. Add water, enough to cover all the ingredients.
- 4
Allow dish to boil on a medium heat for 4 mins. Add potatoes and top with water if all ingredients are not, just, immersed in liquid.
- 5
Cook on a medium high heat for another 20 mins. Turn off the stove and immediately sprinkle with coriander, stir and serve with rice or a flat bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
