| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken, skinned and cut into small serving pieces |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Sugar |
| 12 |
|
Fresh or dried curry leaves (up to 15) |
| 1/2 |
lb |
Cup shallots, peeled and finely sliced |
| 6 |
|
Cloves garlic, finely chopped (up to 7) |
| 1 1/2 |
|
Cube fresh ginger, peeled and finely chopped |
| 7 |
|
Fresh, hot green chillies, 5 cut into fine rings, and 2 cut into long slivers |
| 2 |
sm |
Tomatoes, chopped |
| 1/2 |
ts |
Ground turmeric |
| 1/4 |
ts |
Red chilli powder (cayenne pepper) |
INSTRUCTIONS
>From Madhur Jaffrey's A TASTE OF INDIA
This superb dish comes from the Jewish community in Cochin where it is
often served for the Friday night dinner, accompanied by Plain Rice or
slices of bread . . . It may be made a day ahead and refrigerated. Its
flavor improves as it sits.
When cutting up the chicken, cut the breasts into 6 pieces and each leg
into 3 or 4.
Add a quarter tsp of salt and all the sugar to the lemonjuice. Set aside.
Over a medium-high flame, heat the oil in a heavy, casserole-type pan. When
hot, put in the curry leaves. Let them sizzle for a couple of seconds. Add
shallots, garlic, ginger and the 5 chillies cut into rings. Stir and fry
for 5-6 minutes, or until the shallots have browned lightly.
Now put in the tomatoes. Keep stirring and frying for another 4 minutes or
until the tomatoes have turned soft and have started to brown. Add the
turmeric and chilli powder (cayenne) and giv a quick stir. Now put in the
chicken and remaining salt. Give the chicken a stir. Add 1.25 cups of water
and bring to a simmer. Cover tightly, turn the heat to low and cook for 20
minutes. Stir the chicken once during this time.
Add the slivers of green chilli, cover again and cook for another 5
minutes. Remove the lid. Add the lemon juice mixture. Stir the chicken
gently to mix. Turn the heat tomedium and cook, uncovered, for 10 minutes
so the sauce can reduce a bit. As it oes so, keep spooning the sauce over
the top of the chicken. Take care that the chicken doesn't stick to the
bottom of the pan.
Spoon off some of the surplus fat from the top of the dish before you serve
it. (You might want to let it cool, and skim the fat off then).
Serves 4
Posted to JEWISH-FOOD digest V97 #004
From: MemVovShin@aol.com
Date: Sun, 5 Jan 1997 10:34:50 -0500
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