Jungle Fowl, India Fashion

by Maud Hallin

serves 4 to 6 people

3 pounds skinless, bone-in chicken, cut in pieces. 

4 dried hot chiles

1 2-inch cinnamon stick, somewhat broken

1 1/2 teaspoon whole cumin seeds 

7 whole cardamom pods (or 1 teaspoon of peeled cardamom)

10 whole cloves

2 teaspoons grated fresh ginger

1 teaspoon crushed garlic

15 or 16 dried apricots, sliced 

6 tablespoons vegetable oil, divided

2 medium yellow onions, chopped

2 tablespoons tomato puree (paste)

1 cup water

2 tablespoons red wine vinegar 

1 1/2 tablespoons sugar

1 teaspoon salt

Heat cinnamon, cardamom and cloves in a pan without oil, stir to make crunchy. Add cumin seeds and chiles. Remove to spice grinder (coffee grinder). Blend ground spices with ginger and garlic, and rub into your best jungle fowl. Leave for about 4 hours in refrigerator. But in desperation remove after two drinks.

Heat some of the oil in a sturdy pot, add the onions. Remove when cooked through. Heat the rest of the oil and sear the outside of the chicken, 3 minutes on one side and 2 minutes on the other. Add back the onion and the apricots. Add tomato paste mixed with the water. Add the vinegar, sugar and salt. Stir well, put the lid on. Have another glass of wine and set the table. Taste after 20
to 25 minutes.

Marde Ross and I met with the original chicken in the jungles of Nepal. We fell in love with that beautiful colorful bird. In its honor we cooked this recipe. It was so good that I ate it cold for lunch for three days!

The sweeter the apricots, the sweeter the sauce. Try sour apricots for a nice, savory dish.