West Asian Chicken Curry

Surprisingly flavorful chicken curry recipes come from all over south Asia and the Commonwealth. One of the best chicken curry dishes I’ve tasted was in a pub in Plymouth, England. There are many variations. This recipe has elements of south Indian and west Asian (Emirates) cuisine. It has a mild, aromatic blend of spices.

Ingredients:

1 pound (450 g) chicken breast with ribs, cut into small pieces

1 yellow onion, chopped

1 cinnamon stick, broken up

3 whole cloves

1 whole star anise

1 tablespoon (15 mL) fresh ginger, chopped

1 large clove garlic, chopped

3 pods of whole cardamom

2 large tomatoes, chopped

2 teaspoons (10 mL) Bzar spice mix (Emirati) or curry powder

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) ground coriander

1 teaspoon (5 mL) lime juice

2 teaspoons coconut oil (or vegetable oil)

Bzar is a spice mix from the United Arab Emirates. It has a similar mix to Indian garam marsala. If neither are available, use a good curry powder blend to substitute. If you want to make your own version of bzar, there is a link to a recipe from another site below.

Cooking It:

Sauté onions with cinnamon sticks, cardamom, cloves, and star anise until the onions become translucent. Add the coriander, ginger and garlic. stir and cook for a minute. Add the chopped tomatoes, lime juice, and the bzar spice mix (or curry powder) and stir. Add the chicken. Cook for 15 to 20 minutes, stirring occasionally. Serve with basmati rice.

Make your own bzar! I like this recipe for it from another website.

https://www.saveur.com/article/Recipes/Bzar-Emirati-Spice-Mix/