The kodar's green-chilli chicken

1 Servings

Ingredients

Quantity Ingredient
3 pounds Chicken, skinned and cut into small serving pieces
2 tablespoons Lemon juice
1 teaspoon Salt
1½ teaspoon Sugar
12 Fresh or dried curry leaves (up to 15)
½ pounds Cup shallots, peeled and finely sliced
6 Cloves garlic, finely chopped (up to 7)
1½ Cube fresh ginger, peeled and finely chopped
7 Fresh, hot green chillies, 5 cut into fine rings, and 2 cut into long slivers
2 smalls Tomatoes, chopped
½ teaspoon Ground turmeric
¼ teaspoon Red chilli powder (cayenne pepper)

Directions

>From Madhur Jaffrey's A TASTE OF INDIA This superb dish comes from the Jewish community in Cochin where it is often served for the Friday night dinner, accompanied by Plain Rice or slices of bread . . . It may be made a day ahead and refrigerated. Its flavor improves as it sits.

When cutting up the chicken, cut the breasts into 6 pieces and each leg into 3 or 4.

Add a quarter tsp of salt and all the sugar to the lemonjuice. Set aside.

Over a medium-high flame, heat the oil in a heavy, casserole-type pan. When hot, put in the curry leaves. Let them sizzle for a couple of seconds. Add shallots, garlic, ginger and the 5 chillies cut into rings. Stir and fry for 5-6 minutes, or until the shallots have browned lightly.

Now put in the tomatoes. Keep stirring and frying for another 4 minutes or until the tomatoes have turned soft and have started to brown. Add the turmeric and chilli powder (cayenne) and giv a quick stir. Now put in the chicken and remaining salt. Give the chicken a stir. Add 1¼ cups of water and bring to a simmer. Cover tightly, turn the heat to low and cook for 20 minutes. Stir the chicken once during this time.

Add the slivers of green chilli, cover again and cook for another 5 minutes. Remove the lid. Add the lemon juice mixture. Stir the chicken gently to mix. Turn the heat tomedium and cook, uncovered, for 10 minutes so the sauce can reduce a bit. As it oes so, keep spooning the sauce over the top of the chicken. Take care that the chicken doesn't stick to the bottom of the pan.

Spoon off some of the surplus fat from the top of the dish before you serve it. (You might want to let it cool, and skim the fat off then).

Serves 4

Posted to JEWISH-FOOD digest V97 #004 From: MemVovShin@...

Date: Sun, 5 Jan 1997 10:34:50 -0500

Related recipes