Puzukku (Chicken Curry)
chicken, indian, poultry
3 tablespoon corn oil, divided
3/4 cup onion, chopped
2 lb cornish game hen
1 large ripe tomato, cut into 1/2-in cubes; or canned
1 tablespoon white or cider vinegar
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper
1/4 teaspoon ground turmeric
1/2 cup water
2 medium potatoes, peeled and cut into 3/4-i; n cubes
This is a favorite Passover curry among the Jews of Cochin. It is a quick curry, without complications but delicious in the Indian way.
1. In a large pan, heat 2 tablespoons of the oil. Add the onions and game hen and stir-fry over moderate heat for 5 minutes. Add the tomato, vinegar, salt, pepper, turmeric, and water. Cover the pan and cook over low heat for 20 minutes.
2. Meanwhile, In a skillet, heat the remaining tablespoon of oil. Add the potato cubes and stir-fry over moderate heat for 5 minutes or until brown. When the hen is almost tender, add the half-cooked fried potatoes. Cover the pan and continue to cook for 15 minutes more or until everything is tender. Should the liquid evaporate too quickly, add another 1/4 cup of warm water.
Serve hot with rice or bread. Makes 6 servings with other dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.
[> Be Seeing You -- DPileggi
From: David Pileggi Date: 27 Jun 94
Yield: 1 servings