Iraqicurrypowder Recipes

EASY HOMEMADE CURRY POWDER

Steps:

• Mix all ingredients together and store in an airtight container.
• The important thing here is that all ingredients are present in equal parts - feel free to make as much or little of this as you need; don't be limited by the measurements given above!

HOME MIXED CURRY POWDER

Steps:

• Spoon each of the spices into a spice jar, put the lid on, and shake it well to mix.
• OR, if you don't have such a jar on hand, mix by stirring in a small bowl.

IRAQI PUMPKIN STEW (QUR'IYI MURAG)

Steps:

• Put oil, onions, pepper, and spices into a large pot and sauté on medium flame until the onions are soft and golden adding the minced garlic near the end of cooking time.
• Add tomato chunks (no liquid yet, save that for later) sauté the tomatoes a short time.
• Add 1 cup water, including the liquid from the canned tomatoes too and the pumpkin chunks.
• Let cook until they are slightly soft.
• Dissolve the tomatoes paste in 1 cup water and add it into pot, together with the sea salt.
• Cover the pot, and bring to a boil then lower flame to a simmer for about 15 minutes.
• Shut off flame.
• You may remove to serving dish and serve immediately; however, the taste is better after it sits for a longer period of time. If doing that, allow to cool, then refrigerate in the same pot for a day. When reheating, use the same pot: if needed add a little bit of water, bring it to boil, and let it sit on low
• flame for a couple of minutes. Transfer to serving dish and serve.
• Enjoy!

IRAQI CURRIED CHICKEN

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!