KOSHER CHICKEN

מתכונים כשרים לעוף  
   
  KOSHER CHICKEN RECIPES  
 

CURRIED CHICKEN (INDIA)

INGREDIENTS: 
  • 3 tbsp corn or peanut oil
  • 2 medium onions, chopped (1 cup)
  • 1 pound ripe tomatoes, chopped, or an equal amount canned (3 cups)
  • 1 tbsp Basic Green Masala 
  • 1 tsp Dry Masala for meat
  • tsp minced fresh gingerroot
  • tsp ground turmeric
  • 1 tsp salt, or to taste
  • 1 chicken, 3 pounds, cut into 10 pieces, plus the giblets, loose skin and fat discarded
  • cup water
  • 2 medium potatoes ( pound), peeled, cut into 1-inch cubes
DIRECTIONS: 
  1. Heat the oil in a pan and stir-fry the onions over moderate heat until brown-dark but not charred. Add the tomatoes and stir briskly for 2 minutes; cover the pan and cook for 10 minutes.
  2. Add the Basic Green Masala, Dry Masala, ginger, turmeric and salt. Cook for 5 minutes, stirring constantly.
  3. Add the chicken and water, cover, and cook over low heat until approaching tenderness, hour. Should the sauce evaporate too quickly, add another cup water. Add the potatoes and simmer until the chicken and potatoes are tender, another 15 minutes. Serve warm. Serves 6 with other dishes.

Variation: Either beef or lamb may be used in place of the chicken. Use 2 pounds of boneless beef chuck or lamb and follow the same steps as for the chicken. The meat will take longer to tenderize and so one should add 1 cups water and cook for hour longer.


BASIC GREEN MASALA:
INGREDIENTS: 
  • 4 ounces fresh coriander; leaves only
  • 1 head of garlic, medium, about 8 cloves
  • 4-6 ounces semihot green chili
  • tsp salt
DIRECTIONS: 
  1. Blend everything together in a processor to a more or less smooth paste.
  2. Store in a jar with a tight cover. Refrigerate for up to 1 week. Can be used in both mead and fish curries.

Makes 1 cup.


DRY MASALA FOR MEAT:
INGREDIENTS: 
  • 1 tbsp hot red chili flakes
  • 1 tbsp ground coriander
  • tsp garlic powder
  • 1 tsp ground aniseed
  • tsp ground ginger
  • tsp ground turmeric
DIRECTIONS: 
  1. Mix everything together and store in a jar with a tight cover. Use in meat curries. 
DRY MASALA FOR FISH: 
INGREDIENTS: 
  • 1 tbsp hot red chili flakes or powder
  • 1 tbsp ground cuminseed
  • 1 tbsp ground coriander
  • tsp ground turmeric
  • tsp mustard powder
  • 1 cardamom pod, broken up
DIRECTIONS: 
  1. Mix everything together and store in a jar with a tight cover. Use in fish curries.
    Source: Sephardic Cooking by Copeland Marks.