Kuwaiti Curried Chicken (Quwarmah Ala Dajaj)

Submitted by UmmBinat

"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."

 

• Ready In: 2hrs 15mins
• Ingredients: 13
• Serves: 4

ingredients

• 1360.77 g chicken, skinned and jointed (I use chicken breasts a lot instead just cut each in half and cook for less time)
• salt
• 8.62 ml baharat mixed spice (May use Baharat Aka Middle East Mixed Spices - the Real Mix)
• 4.92 ml turmeric
• 59.14 ml olive oil (or ghee)
• 2 large onions, chopped
• 2 garlic cloves, crushed
• 4.92 ml fresh ginger, grated
• 1 stick cinnamon bark
• 236.59 ml tomato sauce (I use canned pureed tomatoes)
• 59.14 ml water
• 2 dried limes (loomi, or 1 1/2 tsp ground loomi but I find whole is better, don't leave this out please)
• 236.59 ml frozen okra (bamia, fried in a little oil) (optional)

directions

1. Rinse and wipe chicken pieces dry and sprinkle with salt.
2. Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
3. Heat olive oil and brown chicken pieces on each side. Remove to plate.
4. Add onion and fry gently until transparent.
5. Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
6. Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
7. 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.
8. Serve hot with Recipe #79179 or other basmati rice dish and salad.
9. Enjoy!

Reviews

[umisa]

This has been a regular in my house for quite some time mashaAllaah. DH LOVES this!!! I'm making it right now, but this time I added about a teaspoon of your iraqi curry powder (#442889) along with the other spices. It smells a-maz-ing! I can't wait until dinner!

 

[Mia in Germany]

Made with chicken breasts and canned okra because I can't find frozen ones here. As the canned okras are already short to puree I only added them one minute before serving to heat them. Thanks for posting an excellent dish in which I could use my dried limes :) Made for Ramadan Tag 2010.

 

[Elaniemay]

Wonderful flavor! It's a keeper! Made for went to market tag.

 

[Um Safia]

Made & reviewed for Ramadan Tag 2009 in the NA*ME Forum. I use chicken 'leg pieces' (roughly chopped leg on the bone) for this dish & some freshly ground baharat & made the dish as written with the exception that I left I left out the okra as none of us care for it here. This dish was simple to prepare & very tasty. I did as suggested & served with my muhammar recipe - they compliment each other quite nicely ;) Thanks UmmBinat for a lovely Iftar.

 

[Jerry M.]

Doubled the recipe to serve eight. Way too much food, but everyone wanted some to take home and a copy of the recipe. Served with Saffron Rice Pilaf and Fatoush.