Calcutta Chicken Curry (Murgi Kari)

Recipe Ingredients

1		Chicken - (3-4 lb.)
		- cut into 8-10 pieces
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Yellow onions; chopped - -(about 1 cup) (medium)
2		Garlic; minced
1 teaspoon	5ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Ground turmeric
1 cup	237ml	Water
1		Cinnamon; - (3-inch) stick
3		Cracked green cardamom pods
		- or 2-3 whole cloves
1 teaspoon	5ml	Salt
		Ground black pepper to taste

Recipe Instructions

This recipe is an example of Calcutta Jewish cooking with its signature blend of Iraqi and Indian seasonings. Pat chicken dry. Heat oil in large saucepan or Dutch oven over medium-high heat. Add chicken and brown on all sides, about 5 minutes per side. Remove the chicken. Add onions and saute until soft and translucent, 5-10 minutes. Add garlic, turmeric and ginger and saute for 2 minutes. Add water, cinnamon, cardamom or cloves, salt and pepper. Return chicken to the pot. Bring to a boil, cover, reduce heat to low and simmer until tender, about 50 minutes. Serve with rice.

Source:
Current source: "From Alsace to Yemen, culinary heritage explored" Betty Newman

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5 (3 votes)

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