MOROCCAN CHICKEN CURRY RECIPE

Moroccan cuisine tastes like is a mild version of Indian food. Indian and Moroccan dishes use a similar medley of spices including cumin, paprika, ginger, cinnamon, and saffron.  This recipe is actually prepared by my husband. He is an amazing cook who tries hands in different cuisines.  

This is a super spicy chicken recipe, goes with steamed rice or with any kind of roti. Freshly roasted and grounded spices added in this recipe brings that spicy taste. I was not able to take step by step photos of the recipe as I was checking on the procedure to cook this. 

Ingredients :  

• 4 Thigh Piece Chicken 
• 2 Onion Sliced 
• 5 Garlic Chopped 
• 3 Tomatoes 
• Coriander Leaves Chopped 
• 3 Tsp of Coconut Oil 

For Masala Powder  

• 2 Tsp of Coriander seeds
• 2 Tsp of Cumin seeds 
• 1 Tsp of Black Pepper  
• 1/2 tsp of Cinnamon powder 
• 10 Dried Red Chilli 
• 1/4 tsp of Turmeric Powder  
• Salt 

Method : 

For Masala Powder : 

• Dry roast all the ingredients mentioned for "masala powder" on a medium flame for about 5 minutes 
• Allow it to cool down and transfer int a mixer 
• Ground into a fine powder 
• Add half of the masala powder to the chicken pieces and mix well. Leave this marinate for 20 minutes 

For Tomato purée : 

• Cook the tomatoes in a large heavy-bottomed pot over medium-high heat until they've released some of their juices and are tender, about 10 minutes.
• Cool the tomatoes for another 5 to 10 minutes and remove the skin 
• Then puree with immersion blender or transfer to a blender and process until smooth.

For Curry :

• In a heavy bottomed vessel, add coconut oil and place the marinated chicken pieces 
• Cook it on a medium flame for 5 minutes 
• Once the chicken is half done, add the sliced onion and mix well 
• Let the onion get roasted well then add chopped garlic and cover cook for 3 minutes 
• Now add the tomato puree and check for salt 
• Let this boil for a couple of minutes and then add the remaining masala powder 
• Cover cook for 5 minutes 
• Add chopped coriander leaves and cook for 2 minutes 
• Serve hot 

I served this Moroccan chicken curry with some matta rice and rasam. 

 

MASALA URULAI ROAST / MASALA POTATO ROAST RECIPE

Masala Urulai roast recipe is made with baby potatoes and freshly prepared dry roasted masala. You can also try this recipe with a regular potato. This is a perfect side dish for rasam sadam / rasam rice, curd rice / thayir sadam or any vegetable meals. The dry roasted masala adds additional flavour to this recipe. You can ground this masala and store it in an air-tight container, but I like to prepare it instantly.  

Category: Side Dish 

Cuisine: Indian

Servings: 2 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20  mins

INGREDIENTS

For dry roast  masala

• 4 dried red chillies
• 1/2 Tsp coriander seeds
• 1/2 Tsp fennel seeds
• 1/2 Tsp cumin seeds  
  

Other Ingredients 

• 1 Cup Boiled Baby Potatoes 
• 3 Tsp Gingelly Oil 
• ½ Tsp mustard seeds
• ½ Tsp Cumin Seeds 
• 2 sprigs curry leaves
• 5 Garlic Chopped 
• 6-8 Shallots Chopped 
• 1/2 Tsp Turmeric Paste / Powder 
• Salt for Taste

To make Masala Urulai roast recipe / Masala Potato Roast Recipe  at home follow the detailed step by step recipe with photos posted below

Method : 

1. Dry roast all the masala ingredients on medium flame 
   
2. Grind to a coarse powder 
   
3. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the cumin seeds and the curry leaves. Let the mustard splutter. 
   
4. Add garlic and onions and fry till golden brown. 
   
5. Add boiled baby potatoes ( pressure cooked with salt for 3 whistles)  
   
6. Add in the ground masala and turmeric paste/powder 
   
7. Add salt required for the recipe 
8. Cook in medium flame for 3 minutes until the raw smell disappears. 
   
9. Cook on low flame for 5 minutes until the potatoes get crisp 
   
10. Remove from heat and serve hot