Friday, March 10, 2006

Curry Chicken- Cochin Style

After its independence, Israel discovered a new Jewish community the Cochin Jews of India. Tradition has it that these Jews were exiled to India after the destruction of the Second Temple. Though outwardly resembling Indians, the Cochin Jews maintain their distinctive tradition. One of their principal dishes is chicken curry which has now been incorporated into Israeli cuisine. This is like a south Indian recipe due to it coconut ingredient. I personally do not add as much onions. You can use a can of tomatoes instead of the regular tomatoes.

2 lbs. chicken
4 large tomatoes
2 apples
1-1/2 cups flour
1/2 cup water
3 Tbs olive oil
2 garlic cloves
2 Tbs sugar
5 large onions
1-1/2 tsp salt, pepper
2 Tbs grated coconut (optional)
1 cup chopped parsley
1 tsp ginger, ground
1 (or more) Tbs curry powder
3 cups clear broth or coconut milk

Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned. Add water and simmer for 20 minutes until chicken pieces are tender. Drain and put aside. Add onions, garlic, tomatoes, parsley and apples (all diced) to the frying pan and sauté over medium heat. Add sugar, ginger and curry powder. Sprinkle with flour and pour in clear broth or coconut milk. Add coconut and chicken and sauté for an additional 10 minutes over medium heat. Serve hot with rice.

Source: Gourmed

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