A chicken curry recipe (or curry chicken recipe) for the Passover / Pesach festival is usually found among Jews of Sephardic descent, that is, Jews who trace their ancestry to Jews who came from either Spain or Portugal, as well as Jews of Mizrahi descent, that is, Jews who trace their ancestry to Middle Eastern and Asian Jews. Chicken curry recipes (or curry chicken recipes) abound in many cultures, and the following chicken curry recipe is but one easy-to-make version of chicken curry in Sephardic cuisine for the Passover / Pesach festival.

Easy Sephardic Chicken Curry Recipe

3 tablespoons oil
2 medium onions chopped (about 3/4 cup)
1 Cornish game hen, 2 pounds, cut into 8 pieces
1 large ripe tomato, cut into 1/2-inch (1.27 centimeters) cubes, or equal amount of canned tomato (3/4 cup)
1 tablespoon white or cider vinegar - see note below
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground turmeric
1/2 cup water
2 medium potatoes, peeled, cut into 3/4-inch (1.91 centimeters) cubes

Instructions for the Easy Sephardic Chicken Curry recipe:

  1. Heat oil in a medium skillet, and add onions and hen.
  2. Stir-fry over moderate heat for 5 minutes.
  3. Add tomato, vinegar, salt, pepper, turmeric and water.
  4. Cover pan and cook over low heat for 20 minutes.
  5. Meanwhile, heat remaining tablespoon of oil in a skillet, add potato cubes and sauté over medium heat for 5 minutes or until brown.
  6. When the hen is almost tender, add the half-cooked fried potatoes and continue to cook, covered, for 15 minutes more or until everything is tender.
  7. Should the liquid evaporate too quickly, add 1/4 cup warm water.
  8. Serve warm.

Makes 6 side dishes.

Note: Those following stricter kosher dietary rules can eliminate the vinegar from the recipe without drastically altering the flavor.

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