Chicken with fresh spices
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Corn or peanut oil |
| 3 | mediums | Onions, sliced thin |
| 3 | Cloves garlic, put through a press | |
| 1 | Inch fresh gingerroot, grated | |
| 4 | Whole fresh hot red chilies, seeded | |
| 2 | Pods cardamom | |
| 2 | Whole cloves | |
| 2 | Peppercorns | |
| 1 | Stick cinnamon | |
| 1 | teaspoon | Salt, or to taste |
| 1 | cup | Fresh ripe tomatoes, sliced thin or canned |
| ¼ | teaspoon | Ground turmeric |
| 3 | pounds | Chicken, cut into 8 serving pieces with loose skin and fat discarded |
| ¼ | cup | Fresh coriander, chopped |
| 3 | cups | Coconut milk |
| 1 | Lemon juice | |
Directions
A spicy curry does not necessarily mean that the amount of incendiary chili is the paramount seasoning. The Bene Israel use garlic, ginger, cardamom, clove, cinnamon, and turmeric to produce intensity.
Coconut milk also is important to mellow and blend the whole.
1. In a pan, heat the oil and stir-fry the onions over moderate heat until they are golden brown. Add the garlic, ginger, chilies, cardamom, cloves, peppercorns, cinnamon, and salt. Continue to stir-fry for 3 minutes more. Add the tomatoes and turmeric and mix well for 2 minutes.
2. Add the chicken and fresh coriander and stir for 3 minutes until the chicken changes color. Pour in the coconut milk and bring to a boil. Reduce the heat to low. Cover the pan and simmer for 40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. Stir in the lemon juice. This curry does have ample sauce.
Serve hot with rice, salad, and cooked vegetables. Makes 6 servings.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.
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From: David Pileggi Date: 24 Jun 94 From: Dale Shipp Date: 09-18-94