January 12: National Curried Chicken Day

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Title: Curried Chicken
Categories: Asian, Curry, Poultry, Potatoes, Vegetables
Yield: 1 Servings

3 tb Oil
2 md Onions; chopped
3 c Ripe tomatoes; chopped
1 tb Basic Green Masala
1 ts Garam masala
1 ts Dry Masala for Meat
1/2 ts Fresh gingerroot; minced
1/2 ts Ground turmeric
1 ts Salt; to taste
3 1/2 lb Chicken; into 10 pieces
- plus giblets, loose skin
- and fat discarded
1/2 c W/ater
2 md Potatoes; peeled in 1" cubes

The seasonings in the curry are not timid, but they do
reveal the particular hand of the Bene Israel community. You
may care to reduce the masala somewhat (by 25%) when you
first try it but it is meant to be quite intense. Some like
it hot!

In a pan, heat the oil and stir-fry the onions over moderate
heat until brown -- dark but not charred. Add the tomatoes
and stir briskly for 2 minutes. Cover the pan and cook for
10 minutes.

Add the Basic Green Masala, garam masala, Dry Masala for
Meat, ginger, turmeric, and salt. Cook for 5 minutes more,
stirring constantly.

Add the chicken and water. Cover the pan and cook over low
heat until approaching tenderness, 1/2 hour. Should the
sauce evaporate too quickly, add another 1/2 cup of water.
Add the potatoes and simmer until the chicken and potatoes
are tender, another 15 minutes.

Serve warm.

Makes 6 servings with other dishes.

VARIATION: Either beef or lamb may be used in place of the
chicken. Use two pounds of boneless beef or lamb and follow
the same steps as for the chicken. The meat will take longer
to tenderize and so one should add 1-1/2 cups of water and
cook for 1/2 hour longer.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

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