Chicken Kerali

"This special recipe came to us through my daughter’s dear childhood friend, Joyce. While living in America for a year, she and my daughter became good friends. As a grown woman, Joyce made a return visit from her native Kerali, India, and prepared this chicken dish."

Recipe

• 2 teaspoons lemon juice
• 1/2 teaspoon curry powder
• 1/2 teaspoon red pepper
• 1/4 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 tablespoons water
• 1/4 cup vegetable oil
• 1 large onion, sliced
• 3 medium potatoes, peeled and cubed in 2-inch pieces
• 1 large carrot, sliced
• 4 tablespoons tomato sauce
• 2 and 1/2 to 3 pounds boneless chicken breasts

Prepare a marinade by combining lemon juice, curry, red pepper, turmeric, black pepper, cinnamon, cloves, salt and water in a shallow pan. Cut chicken into 1-inch strips and place in the marinade for 20 minutes, turning at least once. In a heavy skillet or Dutch oven, heat oil and sauté onions for 2 to 3 minutes. Add potatoes and carrots and brown them slightly, stirring constantly for about 4 minutes. Add tomato sauce, chicken and marinade. Simmer for 45 minutes to 1 hour, stirring frequently. Serves 6.

Tips From Our Test Kitchen: Serve with rice and garnish with chutney, yogurt, chopped cucumber and mint.

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