The Beni Israel of Bombay usually serve this chicken with the deep-fried potatoes known as Aloo Makalla, though it is equally delicious with rice. Garam masala is a curry mix that can be found in the international section of many supermarkets, but if you can't find it, substitute a good curry powder. Instead of cooking it at 250°F, you can stew this chicken overnight cholent-style in a tightly covered pot.
meat, kosher for Passover can be slow-cooked for Sabbath
1/2 cup oil
1 chicken, about 3 pounds, cut in serving pieces
1 onion, thinly sliced
1 cinnamon stick
4 cardamom pods
2 bay leaves
1 tablespoon garam masala.
1 tablespoon grated ginger root
2 cloves garlic, minced
1/4 teaspoon turmeric
1 cup chicken broth (optional)
1. Preheat oven to 250°F.
2. Heat the oil in a flameproof casserole with a tight-fitting lid. When hot, add the chicken, onion, and remaining ingredients.
3. Cook, stirring and turning frequently, until the chicken flesh loses its transparency, about 15 minutes.
4. Cover the casserole and bake for at least 1 1/2 hours, stirring and basting every 20 minutes. If all the oil is absorbed before the end of the cooking time and the chicken begins looking dry, add some of the chicken broth.
5. Remove the lid and let chicken brown for 10 minutes before serving.
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