My in-laws just returned from a 50th anniversary trip to Morocco with bags of spices in tow, including a pouch of divine-smelling curry powder that they gave to me. Thank you, in-laws!
I’ve never attempted (or eaten?) a Moroccan curry, but found plenty of recipes online, including this easy one on Epicurious. One thing I love about Epicurious is that reviewers put in loads of helpful tips in the comment section. So I followed those extra pieces of advice, plus added my own alterations. The resulting dish was quite tasty, and one I’d love to make again. Enjoy!
Moroccan Coconut Curry with Chicken
2 tablespoons coconut oil (or any veggie oil)
1 medium onion, chopped
1 red bell pepper, chopped
2 bird’s eye Thai chiles (or any hot pepper), chopped
5 cloves of garlic, diced
2 cups chicken broth
1 (15-oz) can chickpeas, rinsed and drained
1 (15-oz) can chopped tomatoes
3 teaspoons curry powder
1/2 teaspoon salt
Freshly ground black pepper
1/2 can of coconut milk (you can freeze other half)
3/4 lb chicken breast, cut in strips
juice of one-half lime
Heat oil in large pan (I used a Le Creuset.) Add onion, bell pepper and chiles; cook, stirring occasionally, until softened. Add garlic, stirring constantly for a minute. Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper; bring to a boil over high heat. Simmer on low for a long time (15 mins is great, or as long as you have); eventually, add coconut milk and chicken. Allow chicken to cook through. Add torn mint leaves and lime juice. Serve over rice, and add more mint for garnish. Delicious!