Chicken Curry
Cooking
duration: 45 minutes for marinating and 30
minutes for cooking.
Meat Dish |
Curry
ingredients
- 1lb
chicken
- 1 medium
onion
- 1
teaspoon ginger paste
- ½
teaspoon garlic paste
- 1/4
ounce mixed spice powder (½ 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
- 1½
teaspoon salt
- ½
teaspoon red chili powder
- a pinch
of turmeric
- 1½
teaspoon of coriander
- ½
teaspoon garlic paste
- 1½
teaspoon ginger paste
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- 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.
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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. |
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Recipes --
Kosher Recipes --
India --
Kosher Chicken |
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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. |
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