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My mother only served chicken on the bone; we never had white meat growing up. A chicken curry was basically chicken cooked with a mixture of spices, with potatoes and onions added.
1 chicken, cut in 8 or 10 pieces
1 teaspoon salt
1 teaspoon pepper
1 teaspoon coriander powder
1 teaspoon Pereg Cumin
1 teaspoon ginger
1 teaspoon garlic
1/2 teaspoon turmeric
pinch of ground cardamom
pinch of ground cloves
1/2 cup Gefen Canola Oil
1 large onion, chopped
1/4 cup Glicks Ketchup or tomato sauce
3 large potatoes, cubed
Wash chicken thoroughly and set aside. Mix all spices in a bowl and set aside.
Sauté onion in oil until deep golden brown. Add spices and mix well. Add ketchup or tomato sauce and cook for one minute. Add chicken and potatoes. Stir until chicken and potatoes are well-coated.
Lower heat to medium-low and let mixture simmer for about one hour, until chicken is cooked through, stirring occasionally.
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Help! I’d love to try this, but it looks like maybe something was left off the ingredients list? There seems to be a lot of liquid in the picture (as a tikka curry would have), and yet the recipe only calls for under a cup of oil and tomato sauce. Maybe we should be adding water, or cream, or more tomato sauce? It seems like the chicken would burn with so little liquid to cook in.
Please advise! would love to make it for shabbat, bs’d!
thanks!
Hi Karen!
There is nothing missing off the ingredient list but I would recommend keeping an eye on the dish when cooking and removing it off the flame if you notice it becoming too dry for your tastes.
Hope this helps!