Subj : 1/12 Curried Chicken - 1 To : All From : Dave Drum Date : Mon Jan 10 2022 18:03:00 January 12: National Curried Chicken Day MMMMM----- Recipe via Meal-Master (tm) v8.06 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 Uncle Dirty Dave's Archives MMMMM .... Sometimes when it's quiet, you can hear the brain cells die. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .