Iraqi Curried Chicken
Discover the rich, aromatic flavors of Iraqi Curried Chicken, a comforting dish that marries tender, bone-in chicken with a medley of fragrant spices like turmeric, cumin, and allspice. Simmered in a hearty tomato-based sauce, this recipe balances savory, smoky, and slightly sweet notes for a perfectly spiced curry. With golden caramelized onions, a hint of cinnamon, and the warmth of curry powder, this dish offers a taste of traditional Iraqi cuisine that’s both flavorful and deeply satisfying. Serve it over fluffy basmati rice or pair it with warm flatbread for a complete, soul-soothing meal. Ready in just over an hour, this one-pot recipe is perfect for family dinners or weekend indulgence!
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Recipe Information
Ingredients
- 1.5 kg chicken (bone-in, cut into pieces)
- 2 medium yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 medium tomatoes (grated or finely chopped)
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1.5 teaspoons ground coriander
- 1.5 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 2 teaspoons curry powder
- 500 ml chicken stock
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- optional cooked basmati rice (for serving)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the grated tomatoes and tomato paste and cook for 5 minutes, stirring frequently, until the mixture thickens and the oil begins to separate.
In a small bowl, combine the turmeric, coriander, cumin, cinnamon, allspice, paprika, and curry powder. Add this spice blend to the pot and stir well to coat the onion-tomato mixture.
Add the chicken pieces to the pot and stir to coat them in the spices. Cook for 8-10 minutes, allowing the chicken to brown slightly.
Pour in the chicken stock, ensuring the chicken is mostly submerged. Add salt and black pepper, then stir well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
Remove the lid and let the curry simmer for an additional 10-15 minutes to thicken the sauce, if desired.
Taste the curry and adjust seasoning as needed.
Garnish with freshly chopped cilantro and serve hot with cooked basmati rice or freshly baked flatbread.
Nutrition Facts
Calories |
4126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.4 g | 349% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 6182 mg | 269% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 23.3 g | ||
| Protein | 301.7 g | 603% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 410 mg | 32% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4558 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
