MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hari Kabob (Spiced Chicken & Potatoes)
 Categories: Asian, Poultry, Potatoes, Chilies
      Yield: 6 Servings
 
      2 lb Potatoes; peeled
      3 c  Water
      1 ts Salt
      1 ts Fresh ginger; minced
      1 cl Garlic; pressed
    1/2 ts Ground turmeric
      1 ts Fresh red chile; chopped
      3 lb Chicken; in 8 serving pieces
           - loose skin & fat discarded
    1/2 ts Garam masala *
      2    Bay leaves
      2    Pods cardamom; cracked
    1/4 c  Oil
 
  In a pan, soak the potatoes in the water and salt for 1 hour. Add
  the ginger, garlic, turmeric, and chili to the potatoes. Bring to a
  boil over moderate heat and cook for 15 minutes, or until the
  potatoes are nearly soft but still firm.
  
  Remove the potatoes and set aside. Add the chicken to the spice
  broth with the garam masala, bay leaves, and cracked cardamom pods.
  Cover and cook over moderate heat for 15 minutes.
  
  Meanwhile, heat the oil in a wok or skillet and brown the potatoes
  over moderate heat until they have formed a crisp coating. Remove
  the potatoes from the oil and add them to the chicken pan. Continue
  to cook everything until both the chicken pieces and potatoes are
  done, about 20 minutes. Remove the cover during this process so
  that all the liquid evaporates. This is a dry curry.
  
  Serve warm with rice, salad, and chutneys.
  
  * Note: Garam Masala: A combination of spices, freely translated in
  Hindi as "hot spice." It contains pepper, clove, cardamom,
  cuminseed, coriander, and turmeric in proportions according to
  personal preference and regional taste. The mixture in my
  collection, in addition to the above list, includes ginger, bay
  leaves, and nutmeg, all ground together. I bought it already ground
  and packaged.
  
  Recipe by Sephardic Cooking by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  Uncle Dirty Dave's Archives
 
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