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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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from ya salam cooking blog for name game oman a chicken curry dish with pumpkin potatoes and lots of other veggies , i think you would not need to add chicken if you are not a meat eater or need something different for lent this could be freezer meal Ingredients:
8 chicken thighs |
7 cups water |
2 garlic cloves, crushed |
1 onion, diced |
3 tablespoons oil |
1 tablespoon tomato paste |
2 teaspoons ginger, crushed |
2 potatoes, peeled cubed |
1 eggplant, peeled cubed |
4 zucchini, cubed |
1 cup pumpkin, cubed |
1 green chili pepper, chopped |
3 tomatoes, cubed |
2 dried limes, just use lime juice at end if you dont have this |
1 bell pepper, chopped |
1/4 teaspoon cinnamon |
1/2 teaspoon turmeric |
1 tablespoon curry powder |
1 teaspoon garlic powder |
1/4 teaspoon cumin |
1 teaspoon chili powder |
1/4 teaspoon cardamom |
1/2 cup cilantro, chopped, if you dont like cilantro use parsley |
4 cups rice, cooked |
Directions:
1. cook chicken in water 40 minutes
2. debone reserve stock
3. in another pan saute veggies in oil
4. starting with onion.
5. ending with garlic.
6. add tomato paste.
7. fry until golden but not burning.
8. add spices.
9. brown a little more.
10. add stock and chicken.
11. bring to a boil cover
12. simmer 20 minutes until potatoes are tender
13. make a ring with rice fill center with stew.
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