RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Country Captain - meat
Source: Easy Kosher Cooking by Rosalyn F. Manesse This chicken recipe is an adaptation of Indian curried chicken, and is traditionally served with rice. Archivist's note: After this recipe was first posted, Brian Mailman followed up with some recommendations for adjusting the recipe. Those comments are included at the bottom of the original post. 3 tablespoons oil 1 chicken, cut up 1 medium onion, chopped 1/2 green pepper, sliced 2 cloves garlic, minced 1 rib celery, sliced 1 can (16 ounces) tomatoes, undrained and sliced salt and pepper to taste 1/2 teaspoon thyme 1/4 teaspoon dried red pepper flakes (or to taste) 1/2 to 1 teaspoon curry powder 1 cup water 1/4 cup raisins 2 teaspoons chopped parsley Heat oil in a large pan or electric frying pan and brown the chicken over medium to high heat. This will take several minutes. Remove the chicken and drain off excess fat. Saute the onion, green pepper, garlic and celery until edges start to brown. Return chicken to pan and add all ingredients except the parsley. Cover heat to boiling. Lower heat and simmer for 45 to 60 minutes. Garnish with parsley. Serves 4 or 5. Recommendations: For a little extra zip, I'd double the garlic, and add 1" minced fresh ginger. If using ground ginger, put it in later with chicken and other ingredients. I'd also add 2 tbsp. tomato paste to the ingredients. To my mind, the finished dish would need to be served in a bowl because it would be too liquidy; I believe the tomato paste would thicken the dish to sauce consistency and give the sauce a nice shine.
