Iraqi Curry Powder Recipes

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IRAQI CURRY POWDER

Many Iraqi recipes call for curry powder and this is the way I make it. An example of a recipe I use this in often is recipe#420598. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this cute video on Youtube, http://www.youtube.com/watch?v=WmS_xOd2CBo. Modified from a recipe found on www.recipesbyrachel.com. I think I cut down the cayenne pepper powder even more as we do not like heat. Feel free to do that also. It is still flavourful.

Provided by UmmBinat

Categories     Iraqi

Time 8m

Yield 1 small amount, 1 serving(s)

Number Of Ingredients 5



Iraqi Curry Powder image

Steps:

  • Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.
  • Taste and if you like and add more cayenne depending how spicy you like it.
  • Enjoy in an Iraqi recipe calling for curry powder.

Nutrition Facts : Calories 125.8, Fat 5.7, SaturatedFat 0.9, Sodium 31.1, Carbohydrate 20, Fiber 7.2, Sugar 1.8, Protein 4.6

4 tablespoons freshly ground coriander
2 tablespoons cumin
2 tablespoons turmeric
1 1/2-2 tablespoons ground cayenne pepper (See introduction if you want to use less)
1 teaspoon paprika (I think this is mainly for colour, I like to add it)

IRAQI CURRIED CHICKEN

I got this recipe from an Iraqi family after the Persian Gulf War when me and my family were camping in northern Michigan. They had left Iraq after the invasion of Kuwait, and I was lucky to be strolling thru the park when I smelt this meal cooking in their cabin. They warmly shared their meal and gave us the recipe. The slow-simmering smells wonderful and the flavor is fantastic. This is not a spicy curry as curries go, so even my kids will eat it. I suppose when our troops start coming home, they just might inundate us with the flavors and recipes they've experienced over there and will want to have them again, just like our ancestors have after coming home from successfully liberating the oppressed countries of the past century. Hope you try this and think of our troops.

Provided by steve in FL

Categories     Chowders

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13



Iraqi Curried Chicken image

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!

Nutrition Facts : Calories 817.8, Fat 41.4, SaturatedFat 17.7, Cholesterol 106.9, Sodium 388.1, Carbohydrate 79.7, Fiber 6.5, Sugar 38.1, Protein 32.8

3 lbs roasting chickens, cut up
3 tablespoons vegetable oil
3 large onions, slivered
2 garlic cloves, minced
6 potatoes, peeled and diced
2 cups chicken broth
1 tablespoon curry powder
1 teaspoon thyme
1/4 teaspoon cayenne pepper
3 cinnamon sticks
2 bay leaves
1 (13 ounce) can coconut milk
salt and pepper, to taste (wait until dish is complete before adding s or p as the broth reduces and would intensify the saltin)

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