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Moroccan Chicken Curry


Take 2 – Moroccan Chicken Curry!

Here’s a different version from the Vietnamese curry last reported.  The methods are about the same, but the Vietnamese version incorporates different spices (like lemon grass, soy, fish sauce, etc.) while this one (a little more Moroccan) has cumin and raisins.  I love them both and they are great for a casual dinner party (make ahead of time, pop in the oven to heat and serve).  Make plenty for great leftovers.


  • 1-1/2 pounds boneless chicken breasts (I had 3 pieces of breasts)
  • 2 carrots
  • 1 yellow/red or orange pepper
  • 2 medium onions or 1 large
  • 6 plum tomatoes
  • 1 cup raisins
  • 3-4 cloves fresh garlic + 1 1-inch piece of fresh ginger
  • 1 quart low sodium or homemade chicken stock
  • 2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 3 cinnamon sticks
  • 1/2 teaspoon ground turmeric
  • flour for coating chicken
  • salt/pepper/olive oil


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  • Assemble ingredients (notice lots of color in ingredients – that’s good!)
  • Dice onions, peppers and carrots
  • Slice tomatoes in halve lengthwise, seed and dice.
  • Mince garlic and ginger together
  • Trim chicken breasts, cut into bite-size pieces and toss in flour, shake off excess flour.
  • Measure curry powder, cumin, turmeric and place in bowl with cinnamon sticks


  • Blanche diced carrots in boiling water until just tender and refresh by plunging into cold water, drain well.
  • Heat heavy bottomed pot or skillet, add 1-2 tablespoons olive oil and brown chicken pieces on all sides, remove to oven proof pan or casserole.  If brown bits stick to the bottom of the pan, deglaze with some of chicken stock and pour it over chicken.
  • In same pot/pan, heat another 1-2 tablespoons olive oil add peppers and saute 1- 2 minutes until soft.  Add drained carrots and tomatoes, stir and cook for a couple of minutes, remove from pan and add to chicken.
  • In the same pot, heat another 1-2 tablespoons olive oil.  When hot, add onions and saute til soft.  Add ginger/garlic and saute additional 1 minute, add dry spices and cinnamon sticks (it will smell really good now) and stir/heat for about one minute.
  • Add 2-3 cups of chicken stock to onion/spice mixture and heat til simmering.
  • In a separate cup, measure 2 tablespoons of flour and 1/2 cup of remaining chicken stock, whisk together to blend well and eliminate lumps.  Slowly (and whisking continuously) add flour mixture into hot chicken stock/onion/spice pot to make a nice sauce for the chicken.  Pour this over the chicken and veggies and stir to incoroporate.
  • At this point, the curry can be cooled completely, covered and store in the refrigerator until your ready to complete cooking.
  • To serve:  Preheat oven to 350 degrees.  Place covered pan/casserole in oven and bake for about 1 hour until the curry is hot – check a larger chicken piece to make sure that it is thoroughly cooked. If it’s too dry for your taste, add more chicken or vegetable stock.  I served this with brown rice, green beans and raita.


(looks like he giving grace –  nope, texting at the table.)


  • You don’t have to use boneless chicken breasts – you an use a whole chicken, cut up, with bones, legs thighs, etc.
  • You can also use zucchini, dates or other dried fruits if you prefer.
  • I cooked 2 cups of brown rice in 2 cups of chicken stock + 2 cups of water and added 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1 teaspoon ground cumin and 1/2 teaspoon of ground ginger to the water before I added the rice.  The rice was tender after about 45 minutes and I topped it with toasted walnuts which was nice with the curry (almonds would be good as well).  If you like couscous, the same spices would work, or experiment.

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