Kuwaiti Curried Chicken Quwarmah Ala Dajaj
Discover the rich, aromatic flavors of **Kuwaiti Curried Chicken Quwarmah Ala Dajaj**, a traditional Middle Eastern dish that’s a feast for the senses. This hearty recipe combines tender chicken thighs simmered in a tantalizing blend of spices like turmeric, cardamom, and cinnamon, along with the distinctive tang of dried limes (loomi) for a uniquely vibrant taste. Sautéed onions, garlic, and ginger create a flavorful base, enhanced by juicy tomatoes and a touch of tomato paste for a perfectly balanced sauce. Served over fluffy basmati rice and garnished with fresh cilantro, this comforting curry is ideal for weeknight dinners or special occasions. Ready in just over an hour, it’s an irresistible fusion of tradition and warmth. Whether you’re a spice lover or a culinary adventurer, this authentic Kuwaiti recipe is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 2 large Onion
- 4 cloves Garlic
- 1 tablespoon Ginger
- 3 medium Tomatoes
- 2 tablespoons Tomato paste
- 2 pieces Dried limes (loomi)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cardamom
- 2 teaspoons Curry powder
- 3 tablespoons Vegetable oil
- 2 cups Basmati rice
- 3 cups Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cilantro (for garnish)
Instructions
Begin by finely chopping the onions, mincing the garlic, and grating the ginger. Dice the tomatoes and set them aside.
In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until they are golden brown, about 8-10 minutes.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the spices: turmeric, coriander, cumin, cinnamon, cardamom, and curry powder. Stir well to coat the onions in the aromatic mixture.
Add the chicken thighs to the pot and cook for 5-7 minutes, turning to sear them slightly on all sides.
Incorporate the diced tomatoes, tomato paste, and dried limes (loomi). Mix everything thoroughly and let it cook for 5 minutes until the tomatoes start breaking down.
Pour in the chicken stock, ensuring the chicken is mostly covered. Season with salt and black pepper.
Reduce the heat to low, cover the pot, and let the curry simmer for 30-35 minutes. Stir occasionally to prevent sticking.
While the curry is simmering, rinse the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions.
Once the curry has thickened and the chicken is tender, taste and adjust seasoning as needed. Remove the dried limes before serving.
Serve the chicken curry hot over a bed of fluffy basmati rice, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 907 mg | 19% | |
*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.
