Indian Chicken Recipe
Courtesy of the book Kosher Kettle: International Adventures in Jewish Cooking
Ingredients
| 3 pounds chicken, cut into serving pieces | ||
| Oil | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Green pepper | 1 To taste, diced | |
| Curry powder | 1 Teaspoon | |
| Tomatoes | 2 , quartered | |
| Coriander | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Cinnamon | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat oil in a pan. Brown chicken. Add onion, green pepper, curry powder, tomatoes, coriander, cumin, turmeric, garlic powder, salt and pepper, water and cinnamon.
2. Bring to a boil.
3. Reduce heat, cover and cook 25 to 30 minutes or until chicken is done.
Serve with rice, chutney, raisins, peanuts and coconut.
If you like this recipe, you can purchase Kosher Kettle: International Adventures in Jewish Cooking at www.amazon.com
2. Bring to a boil.
3. Reduce heat, cover and cook 25 to 30 minutes or until chicken is done.
Serve with rice, chutney, raisins, peanuts and coconut.
If you like this recipe, you can purchase Kosher Kettle: International Adventures in Jewish Cooking at www.amazon.com
Chef
