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
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.
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.
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