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.