Eritrean Chicken Curry (doro Alicha)
Eritrean Chicken Curry, also known as Doro Alicha, is a flavorful and aromatic dish that is a staple in Eritrean cuisine. This dish is known for its mild and fragrant flavors, making it a perfect comfort food for any occasion.
Ingredients
- 1 whole chicken, cut into pieces
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1/2 cup vegetable oil
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- Salt to taste
- Water
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onions and cook until soft and translucent.
- Add the garlic, ginger, and green chilies. Cook for 2-3 minutes.
- Add the chicken pieces and cook until they are no longer pink.
- Add the tomatoes, turmeric, cumin, coriander, and salt. Stir well to combine.
- Pour in enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer for 45-50 minutes, or until the chicken is tender.
- Adjust the seasoning if needed and serve hot with injera or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Grater Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the Eritrean Chicken Curry with a side of injera, a traditional Eritrean flatbread, or steamed rice for a complete meal.
Tips & tricks
For a spicier version, add more green chilies or a pinch of cayenne pepper to the curry.
Cost
$15