CAPSICUM CHICKEN

CAPSICUM CHICKEN

Claudia Roden has been collecting recipes for many years to write
a definitive book on Jewish cooking, from which this
recipe is taken.

3 large onions, sliced
3 tablespoons sesame or sunflower oil
5 to 8 small green chiles, such as Thai or serranos, stems and seeds removed
4 curry leaves*
1/2 teaspoon ground turmeric
2 large tomatoes, peeled and chopped
3 cloves garlic, crushed
2 teaspoons grated ginger
1 tablespoon cayenne powder
4 chicken breasts, skin removed
2 red bell Peppers stems and seeds removed, diced
2 teaspoons tamarind paste** diluted in 1/2 cup boiling water
Salt to taste
1 to 2 teaspoons sugar, optional

Saute the onions in the oil until they are soft, add the green chiles
and curry leaves and continue to saute until the onions are golden.
Stir in the turmeric, tomatoes, garlic, ginger and cayenne, and simmer
for 10 minutes.
Add the chicken, bell peppers, tamarind water mixture, and enough water just
to cover. Season with salt and simmer for about 30 minutes or until the
chicken is tender and the sauce is reduced. Taste and add the sugar if the
sauce is too sour. Serve with rice and flat Indian bread.

Serves: 4
Heat Scale: Hot

*Curry Leaves: The aromatic leaf of the curry plant. If it is not available,
omit from the recipe.

**Tamarind Paste: Paste made from the pulp of tamarind tree pods. Tastes
rather like a mixture of apricots and lemons. Available in Asian markets.


 


Source:

Amanda <amanda@gate.net>

rec.food.cooking, rec.food.recipes