1/12 Curried Chicken - 2
From
Dave Drum@1:3634/12 to
All on Monday, January 10, 2022 18:06:00
January 12: National Curried Chicken Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Curried Chicken Balls
Categories: Curry, Poultry
Yield: 48 Servings
1 c Chicken meat; cooked, boned,
- fine ground
3 ts Chutney syrup
1 ts Curry powder
1/4 ts Salt
1/8 ts Pepper
1/2 c Fresh parsley; fine chopped
In a bowl, moisten the chicken with the chutney syrup to
form a paste. Add the curry powder, salt, and pepper. Form
the mixture into small balls, each about the size of a
marble. Roll each ball in the finely chopped parsley.
Chill in the refrigerator and serve with toothpicks.
Makes about 4 dozen balls.
NOTE: Grind the chicken using the finest blade of your grinder.
Recipe by: Joyce Packard
Recipe from: "Recipes from Surf and Sirloin and Texas'
Finest Restaurants" by Anna Bell w/illiams, published 1964
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From
Dave Drum@1:18/200 to
All on Saturday, January 11, 2025 21:43:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Puzukku (Chicken Curry)
Categories: Asian, Curry, Poultry, Potatoes
Yield: 6 Servings
3 tb Oil; divided
3/4 c Onion; chopped
2 lb Cornish game hen
1 lg Tomato; in 1/2" cubes
1 tb W/hite or cider vinegar
1/2 ts Salt; to taste
1/4 ts W/hite pepper
1/4 ts Ground turmeric
1/2 c W/ater
2 md Potatoes; peeled, in 3/4"
- 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.
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.
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. w/hen 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
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