Title: Puzukku (Chicken Curry)
Categories: Chicken, Indian
Yield: 1 Servings
3 tb Corn oil; divided
3/4 c Onion; chopped
2 lb Cornish game hen
1 lg Ripe tomato; cut into 1/2"
-cubes or canned
1 tb White or cider vinegar
1/2 ts Salt; or to taste
1/4 ts White pepper
1/4 ts Ground turmeric
1/2 c Water
2 md Potatoes; peeled and cut
-into 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 tb 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 tb 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 by 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.
