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CHICKEN CURRY
After its independence, Israel discovered a new Jewish communitythe 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.
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 saut 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 saute for an additional 10 minutes over medium heat.
Serve hot with rice.
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