Libyan Curry
This flavorful Libyan curry is made with a blend of spices, tender meat, and vegetables.
Ingredients - Serves 4
- 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
Let's Get Started
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for an additional 2 minutes.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Cook for 1 minute to toast the spices.
- Add the diced tomatoes, cubed potatoes, sliced carrots, and diced green bell pepper to the pot. Stir well to combine.
- 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.
- Taste and adjust the seasoning if needed.
- Serve the Libyan curry hot, garnished with fresh cilantro. Enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 400
- Fat: 15g
- Carbs: 30g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
