The following recipe is an example of Calcutta Jewish cooking with its
signature blend of Iraqi and Indian seasonings.
* * * * * *
Calcutta Chicken Curry: Murgi Kari
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
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
Current source: "From Alsace to Yemen, culinary heritage explored"
JEWISH BULLETIN OF NORTHERN CALIFORNIA
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