Calcutta Chicken Curry (Murgi Kari)

Course : Curry
Serves: 1
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4 pounds chicken -- (3-4 lb.) - cut into 8-10 pieces
3 tablespoons vegetable oil
2 medium yellow onions chopped -- (about 1 cup)
2 cloves garlic minced
1 teaspoon minced fresh ginger
1/2 teaspoon ground turmeric
1 cup water
1 piece cinnamon 3-inch stick
3 whole cracked green cardamom pods
1 teaspoon salt
1 teaspoon ground black pepper to taste

Preparation / Directions:

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 sauté until soft and translucent, 5-10 minutes. Add garlic, turmeric and ginger and sauté 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. Original source: THE WORLD OF JEWISH COOKING by Gil Marks Current source: "From Alsace to Yemen, culinary heritage explored" Betty Newman

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