This is a recipe of the Jews who lived in Cochin, in southwestern India. It's
from "The Book of Jewish Food" (Knopf, 1996), by Claudia Roden and appeared in a
Zillah Bahar column in the Jewish Bulletin of Northern California.
"The food is chili-hot," Roden notes. "Arab influence can be felt in the cooking
of the White Cochinis (descendants of Jews from Spain, Portugal, Holland and the
Middle East), because the latest immigration was from Baghdad."
Rather than cutting the carrots lengthwise, slicing them as "coins" would fit in
with the Rosh Hashana tradition.
MINTY CARROT CHICKEN
3 large onions, sliced
3 Tbs. sesame or sunflower oil
2 garlic cloves, crushed
1-1/2 inch piece ginger root, grated
2 green chilies, slit and seeded
1 tsp. turmeric
1 chicken, quartered, or 4 chicken pieces (skinned and boned, if you like)
1-1/4 pounds carrots, sliced lengthwise and cut into 1-inch lengths
3 Tbs. finely chopped fresh mint leaves
Fry the onions in the oil until soft and golden, stirring occasionally. Stir in
the garlic, ginger root, chilies and turmeric. Add the chicken pieces and sauté
for about 10 minutes, adding salt to taste, and turning the pieces over once.
Then add the carrots and just enough water to cover.
Add a little more salt and cook uncovered for 15 minutes, or until the chicken
and carrots are done and the liquid is reduced. Add the mint and cook for a few
moments more. Serve with basmati rice.
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