One of my favourite go-to recipes when I’m cooking for my family is this warming, hearty dish. In Bahrain we call curry saloona, and it’s pretty much a daily dish in most people’s homes. The type of saloona might change, but curries and stews have a fixed place in our hearts. What I love about this one is that it incorporates lots of hearty root vegetables, which flavours the stew and makes it easy to eat as is or with rice or khubuz — a type of Bahraini flatbread.
Spiced Chicken Vegetable Saloona (Curry)
Recipe Type: Gluten-Free
Cuisine: Bahraini, Middle Eastern, Curry
Author:
A delicious, hearty and warming dish that’s perfect for a family dinner (or iftar) with very Bahraini flavours and spices.
Ingredients
- 1 chopped sweet potato
- 2 chopped carrots
- 2 diced onions (medium)
- 3-4 cosa or 1 courgette
- 250g (1 bag frozen) okra
- 1 head of garlic
- 3-4 chicken breasts, chopped*
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp chilli (more if desired)
- 1 tbsp salt
- 1 stock cube
- 1 inch grated or chopped ginger
- Olive oil
Instructions
- Fry off the onion in a little olive oil, then add the spices
- Add the chicken and cook until brown
- Add the vegetables and sautee for a few minutes, while tossing
- Add your head of garlic, stock cube, and water, then add the frozen okra
- Let it cook for 25-30 minutes on a medium heat, then serve
That’s it! I like it served with brown rice, but I often have it plain and eat it like a stew. It’s honestly so delicious, and the addition of the okra especially makes it
If you recreate this dish please tag me @sandkitchen on Twitter and Instagram and hashtag #sandkitchen.
Sand Kitchen 
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