Algerian Chicken Saffron Butternut Curry with yogurt sauce . Inspired by the pum…

Algerian Chicken Saffron Butternut Curry with yogurt sauce
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Inspired by the pumpkin curry recipe from a friend of mine. Tweaked by a North African style, particularly typical Algerian winter taste.
>The recipe is just over the comment thread. If needed, take a jump.
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Curry is one of typical time taking dishes as often, It’s highly rewarding. For phenomenal one, indeed. If you have a thing for spicy and spiceful curry, this recipe would be a nice idea to redeem delightful yumminess.
My partner has a coconut allergy, so I always care about that. That’s one of the reasons the pumpkin curry(which is the basis of this curry) had been changed up as to make it stay away from lacking taste.
On that, not that cold yet, sort of in the middle of the bridge, still good enough to make me crave warming food. For these reason, I called for Algerian taste to get a flavorful and aromatic dish. Just ingredients wise, tomatoes, Ras El hanout spice blend(one of Moroccan all time favorites. If needed, check the recipe.), saffron, butternut and so on, it’s quite obvious. Besides, I’ve introduced typical Algerian winter taste many times, so that this post will be focusing on the recipe.
The thing is, over all, safe to say this is an Indian curry based dish. Once you look out the recipe, you could already get it.
It really goes well with soft eggs. Also, plain naan, garlicky basmati rice and giant/fine couscous would pair well with this curry. Just to note, konjac could be an option. When I made this curry for the first time, I ate it with konjac noodles once reduced in the oven. It was super great as it’s spiceful and flavorful.
I omitted potatoes and chickpeas so that it would be keep it low carb friendly, which means it’s about adjusting carb intake per serving. If there is room for many carbs, take a shot. It would be the triumph of your version.
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■ Algerian Chicken Saffron Butternut Curry
• Ingredients and instruction
1. Prepare chicken
▶️600g chicken breast cubed
▶️2 tbsp. white wine vinegar
▶️4 tbsp. lemon juice
□ Keep it for about 15 min.
□ Rinse it. You should pat it well.
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2. Brown chicken
▶️The marinated chicken
▶️1/8 tsp. olive oil
>Continued on the comment thread

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16 thoughts on “Algerian Chicken Saffron Butternut Curry with yogurt sauce . Inspired by the pum…

  1. □ Take a large pot. Make the heat come through the pot. Add the oil, brown the chicken. Once browned, remove the chicken from the pot. Set aside.
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    3. Cook garlic and onions
    ▶️3 garlic cloves chopped
    ▶️1 large onion chopped(about 250g onion chopped)
    ▶️3 dried pepperoncini crushed
    ▶️1/8 tsp. Kosher salt
    ▶️2 tsp. ginger paste
    You could choose 1+1/4 tsp. ground ginger.
    ▶️1/2 cup fresh water
    I prefer pepperoncini using Indian curry because the spiciness will come up slowly. It will keep the curry way flavorful. Never gets tired. But you could just choose red chili pepper. It’s up to you.
    □ Add garlic cloves to the pot. Cook, until fragrant. And then, add the onion. Cook for 5 to 10 min, stirring, until sweat the onions.
    □ Add 1/8 tsp. salt, 3 dried pepperoncini crushed and 2 tsp. ginger paste(or 1+1/4 tsp. ginger powder). To avoid burnt food, stirring continuously, bring it our a good bottom coating.
    □ Add 1/2C water. Deglaze it, enjoying the aromatic scent.
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    4. Cook tomato
    ▶️1 tbsp. tomato paste and 1 cup water(1/2C at a time)
    or 130g whole tomatoes
    ▶️1/8 tsp. Kosher salt
    ▶️2 tbsp. tomato paste and 4+1/2 cups fresh water
    or 270g whole tomatoes
    ▶️2 tsp. ras el hanout mix
    – One of the best ras el hanout spice mix(for mild-sweet taste, small batch)
    Use 1 tsp. for each – Ground ginger, ground cardamom, ground anise mace(or same amount of pumpkin spice mix), ground cinnamon, ground allspice, ground coriander, ground cilantro and ground black pepper
    Use 1/2 tsp. for each – Ground nutmeg, ground turmeric, ground cayenne pepper, ground anise seeds and ground clove
    ▶️2 tsp. saffron threads(about 1.2g of them) pounded with 1/8 tsp. Kosher coarse salt
    ▶️2 tsp. ground cumin
    ▶️3 tsp. garam masala
    ▶️3 tsp. curry powder
    ▶️2 tsp. ground fennel seeds
    ▶️2 cups fresh water
    ▶️1 tsp. French mustard
    ▶️1/2 tsp. ground cinnamon
    ▶️1/4 tsp. ground allspice
    ▶️1 stalk fresh celery chopped
    Don’t cut up the head part. It should be added to the pot, which means it requires using not only the stick but also the leaves(head).
    >Continued on the reply

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