Iraqi Curry Powder Recipes
JAMAICAN CURRY POWDER
An authentic Jamaican curry powder without hot pepper, which should be added separately to any dish. You can also use powdered versions of any of the ingredients, but for better flavor use whole seed. For authentic Jamaican flavor, you will usually add Scotch Bonnet or Habanero peppers to your recipes. However, if you want to add heat directly to the powder, add 2-4 tablespoons cayenne powder to the mix, depending on your taste.
Provided by Monty
Categories World Cuisine Recipes Latin American Caribbean
Time 20m
Yield 36
Number Of Ingredients 7
Steps:
- Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.
Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.8 g, Fat 0.5 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 0.1 g
IRAQI CURRIED CHICKEN
I got this recipe from an Iraqi family after the Persian Gulf War when me and my family were camping in northern Michigan. They had left Iraq after the invasion of Kuwait, and I was lucky to be strolling thru the park when I smelt this meal cooking in their cabin. They warmly shared their meal and gave us the recipe. The slow-simmering smells wonderful and the flavor is fantastic. This is not a spicy curry as curries go, so even my kids will eat it. I suppose when our troops start coming home, they just might inundate us with the flavors and recipes they've experienced over there and will want to have them again, just like our ancestors have after coming home from successfully liberating the oppressed countries of the past century. Hope you try this and think of our troops.
Provided by steve in FL
Categories Chowders
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.).
- 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!
Nutrition Facts : Calories 817.8, Fat 41.4, SaturatedFat 17.7, Cholesterol 106.9, Sodium 388.1, Carbohydrate 79.7, Fiber 6.5, Sugar 38.1, Protein 32.8
IRAQI CURRY POWDER
Many Iraqi recipes call for curry powder and this is the way I make it. An example of a recipe I use this in often is recipe#420598. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this cute video on Youtube, http://www.youtube.com/watch?v=WmS_xOd2CBo. Modified from a recipe found on www.recipesbyrachel.com. I think I cut down the cayenne pepper powder even more as we do not like heat. Feel free to do that also. It is still flavourful.
Provided by UmmBinat
Categories Iraqi
Time 8m
Yield 1 small amount, 1 serving(s)
Number Of Ingredients 5
Steps:
- Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.
- Taste and if you like and add more cayenne depending how spicy you like it.
- Enjoy in an Iraqi recipe calling for curry powder.
Nutrition Facts : Calories 125.8, Fat 5.7, SaturatedFat 0.9, Sodium 31.1, Carbohydrate 20, Fiber 7.2, Sugar 1.8, Protein 4.6
CURRY POWDER BLEND
Steps:
- Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.
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