RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Calcutta Chicken Curry: Murgi Kari - meat
The following recipe is an example of Calcutta Jewish cooking with its signature blend of Iraqi and Indian seasonings. Karen Selwyn * * * * * * Calcutta Chicken Curry: Murgi Kari Serves 4-5 3-4 lb. chicken cut into 8-10 pieces 3 Tbs. vegetable oil 2 medium yellow onions, chopped (about 1 cup) 2 large cloves garlic, minced 1 tsp. minced fresh ginger 1/2 tsp. ground turmeric 1 cup water 1 (3-inch) cinnamon stick 2-3 cracked green cardamom pods OR 2-3 whole cloves About 1 tsp. salt ground black pepper to taste Pat chicken dry. Heat oil in large saucepan or Dutch oven over medium-high heat. Add chicken and brown on all sides, about 5 minutes per side. Remove the chicken. Add onions and sauté until soft and translucent, 5-10 minutes. Add garlic, turmeric and ginger and sauté for 2 minutes. Add water, cinnamon, cardamom or cloves, salt and pepper. Return chicken to the pot. Bring to a boil, cover, reduce heat to low and simmer until tender, about 50 minutes. Serve with rice. Original source: THE WORLD OF JEWISH COOKING Gil Marks Current source: "From Alsace to Yemen, culinary heritage explored" Betty Newman JEWISH BULLETIN OF NORTHERN CALIFORNIA 10/11/96
