This dish is an African dish adapted by our maternal grandmother. Her youth spent in Africa played a big role in her life and made an impact on her cooking. This dish is a special one in our home because it reminds us of her and her history. Different people make it in different ways but everyone on our maternal side makes it just like grandma use to! We hope you enjoy this dish as much as we always do.
- 1 4-5 lb chicken – boiled with broth reserved
- 1 med onion- diced
- 4 gloves garlic- minced
- 1 med tomato
- 1 med potato diced
- 1/4 tsp cloves spice
- 1/2 tsp cardamom spice
- 1 tsp gr coriander spice
- 1/2 tsp cumin spice
- 5 medium potatoes- quartered
- 12 boiled eggs
- 2 liter chicken broth
- 5 tbsp curry powder -mild or spicy
- 7.5 tbsp flour
- 1 cup water
- 2.t tbsp salt
- cubed orange
- diced tomato
- diced onion
- toasted pita bread chips
- cubed pineapple
- sliced Banana
- Prepare chicken following the Lebanese Chicken broth recipe; remove chicken meat, discard bones and reserve the broth.
Tip: Alternatively, you can saute boneless chicken in following step!
- Saute onion until translucent, add tomato, garlic, diced potato; let cook for one minute then add chicken and spices
- Prepare curry paste by mixing curry powder and flour to one cup cold water; combine until smooth.
- Add paste to pot followed by 2 liters of broth (or enough to immerse chicken); add quartered potatoes; bring to boil on high heat continuously stirring until pot comes to boil.
- Reduce heat to medium and stir periodically until it begins to thicken.
- Bring heat down to low and continue to simmer for another 20 minutes.
- In separate pot – boil eggs, peel and add to curry in the last 5 minutes
- Serve with a side of Lebanese Rice.
How to assemble dish:
- Spread thin layer of toasted pita bread in plate.
- Scoop rice over bread then top with curry.
- Add your favorite toppings and enjoy – we love roasted peanuts, fresh diced tomatoes and fresh cubed oranges.