Iraqi Curry Powder Recipes

Steps:

• Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
• Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
• Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

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!

Steps:

• Preheat oven to 350 degrees.
• Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
• Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
• In large skillet over medium heat, sauté onions in olive oil until translucent.
• Add curry powder and salt to onions, stirring for one minute.
• Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
• Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
• Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
• Serve with cooked rice.