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
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.
6/22/2011 09:21:32 am
Perfect Cary! I used a package of precut thighs and drumsticks, saved a lot of time.
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.
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.
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!
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.
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!
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!
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.
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?
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
12/15/2022 06:56:00 am
She probably put more tomato paste
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