Chittarnee (Sweet-And-Sour Chicken in Onion Sauce)

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Chittarnee (Sweet-And-Sour Chicken in Onion Sauce) Ingredients

2 lb Onions; grated or finely	3/4 ts Ground cardamom
4 tb Peanut or vegetable oil	1 Good pinch of cayenne or red
2 Or 3 garlic cloves; crushed	2 Bay leaves
A 1-inch piece of fresh	6 Boneless and skinless
ts Grated fresh ginger	Salt; (optional)
1 ts Turmeric	1 lb Tomatoes; peeled and
1 ts Ground cinnamon	2 tb Wine vinegar; (up to 3)
1 1/2 ts Ground coriander	2 ts Sugar or to taste

Instructions for Chittarnee (Sweet-And-Sour Chicken in Onion Sauce)

Total Preparation time: 1 1/2 hour This unusual dish has Indian spices but is "mild spicy", not "hot spicy" -- no hot peppers required but lots of flavors. For those who are interested, it comes from the Jewish-Indian community in Baghdad. Claudia Roden describes the history of the Jewish communities in India, Iran, etc., in her fascinating book "The Book of Jewish Food" from which this is taken. Put onions in a large pan with the oil and cook very gently with the lid on, stirring occasionally, until they are very soft and golden. Because there is so much onion, this can take up to 1/2 hour. add the garlic, ginger, spices and bay leaves and stir for 5 minutes. Put in the chicken pieces, season with salt (optional), and saute for 10 minutes, turning them over once. Now add the tomatoes and simmer, uncovered, for 30 minutes, or until "all the excess liquid has dried out and the gravy glistens with the oil" (well--30 minutes seemed fine). Finally, stir in the vinegar and sugar and cook 10 minutes more. Serve hot with rice. (Full disclosure: when I made this most recently, I doubled the recipe, but used only 1 1/2 times the amount of chicken, so I had more sauce per chicken than this calls for -- it was great. Serving suggestion: Various commercial chutneys -- peach chutney, mint chutney, etc. -- go well with this.) Posted to TNT Recipes Digest by "Lisa Salkovitz Kohn" on Mar 6, 1998

Main Ingredient: OnionsCuisine: Uncategorized

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