26 July 2015 - 10 Av 5775 - י' אב ה' אלפים תשע"ה
Chicken Curry Print E-mail

Originally this was a popular and traditional dish from the Cochin Jewish community. It has now been incorporated into Israeli cuisine.

2 lbs. chicken
4         large tomatoes
2         apples
1-1/2  cups flour
1/2      cup water
3 tbs. olive oil
2         garlic cloves
2 tbs. sugar
5         large onions
1-1/2 tsp. salt, pepper
2 tbs. grated coconut (optional)
1 cup chopped parsley
1 tsp. ginger, ground
1 (or more) tbs. curry powder
3        cups clear broth or coconut milk

Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned.
Add water and simmer for 20 minutes until chicken pieces are tender.
Drain and put aside.

Add onions, garlic, tomatoes, parsley and apples (all
diced) to the frying pan and saute over medium heat. Add sugar, ginger and
curry powder.

Sprinkle with flour and pour in clear broth or coconut milk.
Add coconut and chicken and saute for an additional 10 minutes over medium

Serve hot with rice.


published by Embassy of Israel Office of Public Affairs Washington, D.C.

(Issue November 2008)

Jewish Times Asia is published by Jewish Times Asia Ltd. © Copyright 2015.
Material in the newspaper or on this site may not be used or reproduced in any form or in any way without permission from the editor.
While every effort has been made to ensure the content is true and accurate, the publisher is not responsible for any errors or omissions in the printed text.