Bosnian-Style Curry

Ingredients

While the Indian curry is known for its intense heat and complex spice blends, our Bosnian-Style Curry offers a milder yet equally flavorful twist. We have adapted the recipe to incorporate traditional Bosnian ingredients, resulting in a harmonious fusion of flavors that will transport you to the heart of Sarajevo. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 potato, diced 1 potato, diced
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Stir in the ground cumin, paprika, coriander, turmeric, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Stir in the diced tomatoes, sliced red bell pepper, carrot, and potato. Cook for another 5 minutes.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Serve the Bosnian-Style Curry hot, garnished with fresh cilantro. Enjoy with rice or bread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F (75°C).
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ground spices — For enhanced flavor, consider toasting the ground spices in a dry pan for a minute before adding them to the dish.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.
• Vegetables — Feel free to customize the vegetable selection based on personal preference or seasonal availability.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the curry.
• To make it heartier, you can add chickpeas or lentils to the curry.
• If you prefer a creamier texture, stir in a tablespoon of yogurt or sour cream before serving.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Experiment with different protein options such as beef, lamb, or tofu for a variation in flavors.

Serving advice

Serve the Bosnian-Style Curry with a side of rice or traditional Bosnian bread, such as somun or lepinja. The bread can be used to scoop up the curry or to make delicious wraps. Add a dollop of yogurt or sour cream on top for a cooling contrast to the spices.

Presentation advice

Garnish the Bosnian-Style Curry with a sprinkle of paprika and a few fresh cilantro leaves to add a pop of color. Serve it in a deep bowl or on a plate with a side of rice, allowing the vibrant colors of the curry and vegetables to shine through.