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Cary (Curry) with Chicken and Potatoes

3/14/2011

15 Comments

 
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Ingredients:
1 entire chicken about 3 pounds
4 large potatoes or approx 1.5 pounds peeled and cut into cubes (I like to use red potatoes)
1 medium to large size onion chopped
2 garlic cloves minced
1 (6oz) can of tomato paste
2 tablespoon lemon juice
2 teaspoons curry powder (more if you like spicy)
3 teaspoons salt
2 tablespoons vegetable oil
water

Clean chicken, discarding the neck and any internal organs that may come with the chicken. Cut out rib cage and discard. Cut remaining chicken into 6 to 8 pieces. You can remove some of the skin. Place chicken in a pot and add enough water to cover chicken. Add 1 teaspoon of salt. Cover the pot and bring to a boil. Skim the surface of boiling water at least once during cooking to remove anything that floats up during boiling. Boil until cooked (about 30 -40 minutes). Remove chicken from pot and reserve broth.

In a medium to large pot, heat 2 tablespoons oil, add onion and saute until onion is translucent and becomes slightly golden brown. Add garlic and and sauté with onions for about a minute. Add potatoes and curry to the pan and saute for about 3 minutes while mixing. Add tomato paste to the pot and stir until it softens. Add lemon juice, 2 teaspoons salt, and 5 cups of reserved chicken broth (if you don't have enough broth, add water to get to the 5 cups). Mix thoroughly and bring to a boil. Add the cooked chicken. Bring to a boil, then cover the pot and cook on medium-low heat until the potato is tender and the sauce has thickened. Add additional salt and curry to taste. Serve with rice.



15 Comments
Micheal Ferenso
6/22/2011 09:21:32 am

Perfect Cary! I used a package of precut thighs and drumsticks, saved a lot of time.

I love all your recipes, tastes like home, and I am far far from home.

Reply
Lela Meksayo
3/20/2013 11:45:13 am

It would be great if you had a Pin It button for Pinterest, so I can share these with my other chaldean friends that were never taught to cook, and don't live around our people anymore.

Reply
Heather mary Tosa
3/7/2018 03:23:14 am

You can always copy and paste this link to your pinterest, that'll be helpful to your chaldean friends. I'm currently printing these recipes, so that when I go to the middle-eastern market next, i can shop what i need.

Reply
Tom M
1/30/2018 04:03:16 pm

Thanks for this recipe. I grew up around a large Chaldean family and miss all the great food. Now a white boy like me can make Cary!

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Natalie K.
6/30/2018 02:41:45 pm

The Cary came out absolutely amazing! My husband said it tastes the same as his mother’s who passed away 4 years ago. Thank you for allowing him to relive his mother’s memory with this dish.

Reply
Mideastchef
6/30/2018 04:59:58 pm

Thank you for the comment! It truly means a lot. It makes all the hard work we put into this sight worth it!

Reply
Jannelle
4/11/2020 01:41:52 pm

This turned out delicious! Thank you so much for posting all these recipes. My mother was an amazing cook but she now has Advanced Alzheimer’s and I was always too busy working and never got a chance to learn how to cook. The directions you have are fantastic!

Reply
Mideastchef
4/14/2020 05:53:17 am

Hi. Thank you for the feedback. So happy to hear the site is helping to carry on our mamas great cooking.

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Oli
3/22/2021 12:00:19 pm

Do you have any advice for getting the right curry powder? There are so many different regions where curry is made and I want it to taste like my aunts chaldean Cary dish. is it actually most of the same spices? She would always have a spicier red color powder for cary. Any tips?

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Natalie
12/30/2021 03:31:47 pm

If u are in Michigan kashat spices brand works best. If not as long as you get it from a Middle Eastern store it should work fine

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Kristen
12/15/2022 06:56:00 am

She probably put more tomato paste

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Lamees Kassab
10/9/2023 12:00:07 pm

I love all the recipes! Would love more recipes of different foods also.

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Jamie
5/11/2024 01:35:51 pm

I will say that I'm a quarter Chaldean and had moved to Texas a few years ago. The only two dishes I knew how to make was kibbie and dolma. I'm originally from Michigan and I was craving some home cooking. Especially the curry when I stumbled upon this website and recipe. I wasn't about to get the recipe from my mother even though she's half Chaldean. But this recipe tastes exactly like it. My new husband of almost 2 years, even though he's Hispanic loved this recipe too. I can't wait to cook more for us.

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Joseph Jones link
7/5/2024 09:51:01 am

The pot and bring to a boil. Skim the surface of boiling water at least once during cooking to remove anything that floats up during boiling. Thank you for sharing your great post!

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Mary
8/3/2024 12:08:35 pm

I LOVE this recipe! I have been cooking for many years now, and no recipe tops this one!! My all time fav! It turned out AMAZING! Thank you so much for such delicious recipes! I look forward to cooking more from this website!!

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