Indian Chicken Curry Recipe

Ingredients:

• 1 lb. chicken
• 1 large onion
• 1 small bunch of fenugreek leaves
• 3 or 4 pieces cloves
• 2 or  3 small pieces of
• cinnamon bark
• ¼ cup of corn oil
• ½ tsp. turmeric powder
• 3 tsp. red chili powder
• 1½ tsp. coriander powder
• ½ tsp. garam masala powder
• ½ tsp. black pepper powder
• 1½ tsp. ginger garlic paste
• ½ cup water
• 1 tsp. salt

Steps:

1. Cut chicken into medium size pieces and wash thoroughly.

2. Cut onions and blend into a paste.

3. Cut fenugreek leaves, wash and set aside.

4. Take a non-stick pan, put on stove at medium heat and pour the oil.  Once the oil is heated, add cloves and cinnamon.

5. Once cloves and cinnamon splutter in oil, add the blended onion paste and fry until golden-brown.

6. Add ginger garlic paste and fry for 1 to 2 minutes.

7. Add fenugreek leaves and fry for 5 minutes.

8. Add the chicken pieces and fry until all ingredients are mixed and then place lid on pan for 5 to 10 minutes.

9. After this time, take off the lid and add the turmeric, red chili, coriander, garam masala and black pepper powders. Mix well and fry for 1 to 2 minutes.

10. Add water, mix well and close the lid for 5 to 10 more minutes.

11. Take lid off, turn stove down to low medium and fry until all water has evaporated. Add salt as you want.

12. Serve with hot rice or on warm naan bread. 

Jewish Brisket

Ingredients: 

• One 4 lb. brisket
• 6 garlic cloves, crushed
• Salt and pepper
• Paprika
• 2 tbsp. vegetable oil
• 2 large onions, chopped
• 6 carrots, chopped
• 4 to 5 stalks celery with leaves, chopped
• 1 cup of water
• 1 cup of tomato juice or tomato sauce
• 1 envelope dried onion
• soup mix

Steps:

1. Preheat oven to 325°F.

2. Rinse the meat with water. Pat it dry. Rub the meat on all sides with crushed garlic and then sprinkle with salt, pepper and paprika.

3. Heat the oil in a heavy-bottomed casserole and brown the meat on all sides.

4. Add the onions, carrots and celery. Cover with water, tomato juice, or tomato sauce and sprinkle with the dried onion soup.

5. Cover and bake in the oven for 3 hours. Before serving, remove cover and brown 30 minutes more.

*This dish is best prepared a day in advance so the fat can be easily skimmed off before the brisket is reheated.