Libyan Curry

Ingredients

• Fresh cilantro - For garnish
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Cayenne pepper - 1/4 teaspoon (adjust to taste)
• Turmeric - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Curry powder - 2 tablespoons
• Green bell pepper - 1, diced
• Carrots - 2 medium, peeled and sliced
• Potatoes - 2 medium, peeled and cubed
• Tomatoes - 2 medium, diced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Chicken thighs - 1.5 lbs, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for an additional 2 minutes.
4. Add the chicken pieces to the pot and cook until browned on all sides.
5. Stir in the curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Cook for 1 minute to toast the spices.
6. Add the diced tomatoes, cubed potatoes, sliced carrots, and diced green bell pepper to the pot. Stir well to combine.
7. Pour enough water to cover the ingredients, bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
8. Taste and adjust the seasoning if needed.
9. Serve the Libyan curry hot, garnished with fresh cilantro. Enjoy!