Chicken Curry in Dubai

About six weeks ago, DH and I finally went on our great adventure to Dubai. We’d been talking about going for ages, ever since the Emirates opened the skies to Israelis (a sentence I still can’t quite believe I’m saying) when peace was declared between us. So, we were curious and excited to go despite many COVID related delays and wound up going with friends and neighbors as a group of eight people.

We had a wonderful time, going to the World Expo (which has since closed) and all the top tourist attractions, clocking over 20,000 steps some days since we tried to squeeze in as much as possible in 5 days.

Worthy of mention, we went ATV riding (at least DH did, I was too poor spirited but at least bought cool headgear which was tied for me by the guy selling it, much to my kids hilarity when I sent them the video)

dune bashing (yep, as crazy as it sounds, you are driven in a Jeep and the drivers drive like maniacs into the dunes in the desert like on a roller coaster. We screeched like crazy people and it was wild and fun and then had a kosher barbecue in the middle of the desert – literally! This ATV/dune bashing/barbecue was organized by a terrific guy named Ephraim Camissar, who happens to be the nephew of our good friends who came with us. He also had a fire eater and a whirling dancer, incredible!

Don’t try this at home! Long story short, a fabulous time was had by all.

As you all know, food matters to me and while there is, yes, yes, kosher food in Dubai, amazing but true, we had to pack all sorts of stuff for breakfast and what have you and it was all good. BUT! There are a few kosher restaurants in Dubai, one is very pricey so we chose not to patronize it but another one, called TLV (shorthand for Tel Aviv) we wound up going back to time after time. The food was outstanding and we tried myriad dishes and really enjoyed them. DH and I bravely tried the chicken curry and were so wowed by it that I decided I’d have to recreate it at home, which I did and will share with you below. Part of what made the restaurant outstanding, in addition to the food was the owner, Gil Gurevich, who had uncanny timing and showed up in Dubai one week before the peace treaty. He’s 39, born in Rehovot in Israel, and wound up opening the restaurant because he wanted a place to eat! He’s been there over 6 months and he’s located in the H hotel which is centrally located and he also does catering. He’s a great guy, filled with bonhomie and zest for living and he’s created a fun and delicious venue for kosher food and really any travelers who want excellent and freshly prepared food. One example is the assado, juicy and delicious with fresh and crispy chips/fries. I’ve got no picture to my shame of the curry cuz we ate it all up and forgot to take a pic!

Suffice it to say, it was a satisfying end to our days zipping about to dine wonderfully and with cheerful music in the background. Kudos to you Gil!!

Chicken curry is surprisingly easy to prepare and is a one pot dish. Don’t be shy with the curry powder, choose mild curry if you don’t like it hot (like us) but use enough to get a proper flavor. I put in potatoes, sweet potatoes and mushrooms to both give it some heft and a velvety texture. Excellent when served with rice. So start with your chicken breast.

and slice into thickish strips. Not too thin so they don’t dry out.

A note, I add the chicken at the very last to the skillet to be sure it stays juicy. K. Set them aside.

Then prepare your veggies.

Btw, I used frozen crushed garlic and ginger here, always available even if somewhat less powerful in flavor, it’s a great convenience at times but if you have fresh to hand, go for it! As you see, you peel and chunk the potatoes and sweet potatoes and peel and chop the onion as well. So put some oil in your skillet and saute the onion lightly and add the garlic and ginger.

Then toss in the potatoes and sweet potatoes, spices, curry powder, salt and chicken stock or powdered and stir together with the coconut cream till smooth and creamy.

Cook covered on medium heat, simmering together. As the potatoes and sweet potatoes start to cook down, add the mushrooms, after about 10 or so minutes.

Cook another 5 minutes or so and poke the potatoes with a toothpick to see if they are mostly tender. If yes, add your sliced chicken. The chicken should take approximately 15-20 minutes to cook. Keep an eye on it, don’t overcook it.

Stir it up a bit and cover cooking chicken just till tender and the vegetables are half dissolved in the dish. This is creamy and lovely and spiced without being hot and you will have a lovely bucketful of sauce to serve over rice. DH says this is a winner and a new star on our menu!

Chicken Curry with Sweet Potatoes and Mushrooms

1 medium onion, peeled and chopped
3 tablespoons oil
2 cloves garlic, crushed
1 teaspoon ginger, crushed or finely grated
2 cans coconut cream
2 tablespoons chicken stock or powdered bullion
1 teaspoon salt
2-3 tablespoons curry powder
2 cups sliced fresh mushrooms
2 medium sweet potatoes, peeled and cut into chunks
2 large potatoes peeled and cut into chunks
4 medium chicken breasts, cut into thick slices or chunks

Directions:

Sauté the onions in the oil till light brown not longer and stir in crushed garlic and ginger just warming in the oil. Add salt and chunked sweet potatoes and potatoes and pour over the coconut cream and chicken stock. Cook covered on medium flame till it is burbling nicely at a low simmer and add curry powder. Cook 20 minutes or till potatoes are mostly soft. Add mushrooms and chunked chicken and cover again and cook about 15 minutes or till chicken is cooked throughout and not pink inside. Serve with simple white rice and be generous with the sauce.