Iraqi Curried Chicken

Ingredients:

3 lbs roasting chicken, cut up

3 tablespoons vegetable oil

3 large onion, slivered

2 garlic clove, minced

6 potato, peeled and diced

2 cups chicken broth

1 tablespoon curry powder

1 teaspoon thyme

1/4 teaspoon cayenne pepper

3 cinnamon stick

2 bay leaf

1 (13 ounce) can coconut milk

Salt

Pepper, to taste

Cooking Instructions:

Heat a Dutch oven over medium heat and add the oil. Add the chicken pieces and cook gently until browned on all sides. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 3 hours, stirring occasionally. 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. 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.

#iraq #curry #chicken