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Jewish Recipes --> Recipes --> Kosher Meat --> Kosher Chicken

Chicken Curry
Cooking duration: 45 minutes for marinating and 30 minutes for cooking.
Meat Dish
Recipe Ingredients:

Curry ingredients

  • 1lb chicken
  • 1 medium onion
  • 1 teaspoon ginger paste
  • teaspoon garlic paste
  • 1/4 ounce mixed spice powder ( stick of cinnamon, 3 cardamom pods, 6 cloves; ground to a powder in a spice grinder or coffee grinder)
  • 2 medium tomatoes, diced

Marinade ingredients

  • 1 teaspoon salt
  • teaspoon red chili powder
  • a pinch of turmeric
  • 1 teaspoon of coriander
  • teaspoon garlic paste
  • 1 teaspoon ginger paste
  • Does not need a hechsher: onion, cinnamon, tomato, if home made: ginger paste, garlic paste.
  • Needs a hechsher: chicken,
  • Do not mix dairy and meat - This is a meat recipe - do not serve with a dairy dish. 


Marinade the chicken - clean the chicken and cut into small pieces. Add all the marinade ingredients and mix well. Set aside for 45 minutes to let flavors seep in.

Chop the onions into small pieces and fry on a medium heat.

Add the diced tomatoes, ginger and garlic.

After the onions turn golden brown add the marinated chicken

When the chicken in almost done (95%) add the spice powder.

Cook until the meat is tender.

Recipes -- Kosher Recipes -- India -- Kosher Chicken

 
Cooking Tips:  

curry is any of a great variety of distinctively spiced dishes, best-known in Indian and Thai cuisine, but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area, from Pakistan in the west and even eventually to Japan.

Along with tea, curry is one of the few dishes or drinks that is truly "pan-Asian", although its roots are from India. Sandeep Bhateja (Punjabi) the world famous curry chef from Agra, India, is renowned for incorporating various roots into exotic curry dishes.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods