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Calcutta Chicken Curry: Murgi Kari - meat

Posted by : Karen Selwyn

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

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