Kuwaiti Curried Chicken Quwarmah Ala Dajaj Recipes

KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)

Steps:

• Rinse and wipe chicken pieces dry and sprinkle with salt.
• Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
• Heat olive oil and brown chicken pieces on each side. Remove to plate.
• Add onion and fry gently until transparent.
• Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
• Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
• Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
• Serve hot with Recipe #79179 or other basmati rice dish and salad.
• Enjoy!

CURRIED CHICKEN WITH RICE

Steps:

• THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside.
• THE CHICKEN: Melt butter in large HOT frying pan, add chicken and brown on all sides; remove pieces as it browns (keep warm).
• THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown.
• Mix in garlic and curry powder, stirring for one minute; quickly add ginger & tomato paste, pour in HALF of the broth, stirring up the fond, then the remainder of the broth.
• Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat.
• Simmer chicken until tender (about 30-40 minutes).
• Mix cornstarch & water.
• Pile half of chicken on the other pieces to clear a space in the pan; stir cornstarch-water into cleared spot and cook until thickened.
• Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce.
• Serve with rice and use sauce for gravy.

EMIRATI CHICKEN AND RICE (MACHBOOS OR FOGGA)

Steps:

• If using the oven method heat to 350°F.
• Rince chicken and remove skin.
• Rub with sea salt and bahrat.
• Gently fry in 1 1/2 tbs butter until browned on both sides.
• Transfer to a pot, add light olive oil, stock, crushed garlic, loomi, cinnamon, cardamom, curry leaves and tomato. Cover and simmer for 30 minutes.
• Meanwhile fry slices of onion in remaining butter until soft and browned, remove from heat and add dark raisins to onions.
• Taste stock pot for salt.
• Rice white Basmati rice until the water runs clear.
• Remove chicken pieces from pot and add rice then set them on top of the rice with the onion/raisin mixture.
• Bring to a boil and then cover pot and reduce heat to low for 15 minutes.
• Once the liquid has been absorbed, arrange the 4 sheets of paper towel around the pot's rim and tightly cover. (This makes for fluffier rice). Also you may bake it in the oven until done from this point which I prefer as I find it cooks the rice more evenly in a greased pan.
• Remove from heat and leave to steam, unopened, for 15-20 minutes.
• Let stand for 10 minutes before serving. Serve hot on a platter with lime wedges or halves and plain yogurt.

CURRIED CHICKEN AND SHRIMP

Steps:

• Remove any bones or skin from the chicken breasts. Cut into 1 inch cubes. There should be about 3 cups chicken and 2 cups shrimp all together. Set aside.
• Heat half the butter in a Dutch oven over medium heat and add onion and garlic. Cook about 1 or 2 minutes, then add celery. Cook another minute then season with curry powder and stir. Add the tomato paste; stir. Add banana and apple; stir. Add the broth and stir until liquid is well blended. Salt to taste and simmer 10 minutes.
• Heat the remaining butter in a saucepan. Add the chicken. Season with salt and pepper. Cook about 2 to 3 minutes. Add shrimp and cook an additional 2 minutes, stirring.
• Meanwhile, pour the curry mixture into the bowl of a food processor or blender and process until smooth. Can also be done with an immersion blender.
• Pour the sauce over the chicken and shrimp, heat 2 minutes and serve.

CURRIED CHICKEN (EASY)

Steps:

• Preheat oven to 350 degrees.
• Spray baking dish with cooking spray.
• Heat oil, (and butter if using) in a small skillet.
• *Optional step*~I brown the chicken in this skillet first, on each side.
• Remove chicken if browning and put in baking dish.
• Or if you didn't brown chicken, just place salt and peppered chicken pieces in baking dish.
• Add onion and apple, cook until soft over med/high heat.
• Add garlic, cooking for 30 seconds.
• Add curry powder, salt, and pepper.
• Add soup and half and half, and cook until heated.
• Ladle sauce over chicken, covering chicken.
• Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.