Curried Israeli Chicken

One of the principal dishes of India is chicken curry, which has now been incorporated into Israeli cuisine.

Servings: 6

Ingredients:

2 pounds chicken pieces
3 tablespoons olive oil
1/2 cup water
4 large onions, diced
2 garlic cloves
4 large tomatoes, diced
1 cup chopped parsley
2 apples, diced
2 tablespoons sugar
1 teaspoon ginger, ground
1 (or more) tablespoons curry powder
1-1/2 cups all-purpose flour
Salt and pepper to taste
3 cups chicken broth or coconut milk
2 tablespoons grated coconut (optional) 

Method:

In a large, high-sided non-stick, fry the chicken in 1 tablespoon of the oil, until lightly browned. Add the water and simmer for 20 minutes until the chicken pieces are tender. Drain and put aside.

In the same pan, heat the remaining oil and saut‚ the onions, garlic, tomatoes, parsley, and apples over medium heat. Add the sugar, ginger, and curry powder. Sprinkle with the flour and season with the salt and pepper. Pour in the broth or coconut milk. Return the chicken to the pan with the grated coconut and saut‚ for an additional 10 minutes over medium heat until cooked through. Nice served with steaming white rice.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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