Kuwaiti Curried Chicken Quwarmah Ala Dajaj Recipes

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KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)



Kuwaiti Curried Chicken (Quwarmah Ala Dajaj) image

A definite 5 stars. This is very good. I sometimes add okra (bamia). I serve it with Recipe #304145 and a fresh salad for a great meal masha Allah. Modified from the Gulf States section of The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories     Stew

Time 2h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 lbs chicken, skinned and jointed (I use chicken breasts a lot instead just cut each in half and cook for less time)
salt
1 3/4 teaspoons baharat mixed spice (May use Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon turmeric
1/4 cup olive oil (or ghee)
2 large onions, chopped
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
1 stick cinnamon bark
1 cup tomato sauce (I use canned pureed tomatoes)
1/4 cup water
2 dried limes (loomi, or 1 1/2 tsp ground loomi but I find whole is better, don't leave this out please)
1 cup frozen okra (bamia, fried in a little oil) (optional)

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!

HONEY CURRIED CHICKEN



Honey Curried Chicken image

This is a deliciously sweet and spicy chicken recipe. You can easily make this recipe spicier by adding more ginger to suit your taste.

Provided by - Carla -

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts, skin on
1/4 cup butter, melted
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon curry powder
1 teaspoon garam masala
2 dashes hot pepper sauce
2 garlic cloves, crushed
2 tablespoons soya sauce
2 tablespoons lemon juice
1 teaspoon ginger (grated or finely chopped)
salt and pepper

Steps:

  • In a well greased/buttered baking dish, arrange the chicken skin side down.
  • In a bowl combine all other ingredients and stir until smooth.
  • Pour over chicken and refrigerate 1 hour (more if desired).
  • Drain and reserve excess sauce.
  • Bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce.
  • Turn chicken over and baste with remaining sauce.
  • Bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically.
  • Serve along side your favorite Basmati rice recipe and enjoy!

Nutrition Facts : Calories 433, Fat 25.3, SaturatedFat 11.2, Cholesterol 123.3, Sodium 786, Carbohydrate 20, Fiber 0.7, Sugar 17.9, Protein 31.9

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