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Fried Chicken


8 medium onions, quartered

2 fists of garlic, skinned and cut

4 fingers of ginger, skinned and cut into slices

3 chickens, cut up.

2t salt

Oil for frying (safflower or sunflower)

Chop onions, garlic and ginger in a food processor or blender until rough-smooth. Pour over cut up chicken and cook on medium-high heat for 10 minutes. Add salt, stir and continue to cook until chicken thoroughly cooked and just starts to pull away from the bone. Shelia calls this “steaming the chicken.”

While chicken is “steaming” start work on the Red Sauce (see next recipe).

When chicken begins to pull away from the bone, perhaps as long as 30 minutes later depending on the tenderness of the chicken, turn fire off and pick chicken with tongs and place in a colander, capturing the stock that drains off and returning it to the stock pot. Let chicken cool slightly

In a large, deep frying pan add one half to three quarters inch of light oil. Heat oil until hot, then carefully add chicken to one layer. Cook until chicken is deep brown on all sides and remove. Drain on paper towel, and cover. Cook chicken in batches.

Red Sauce


32 Roma Tomatoes , quartered.

3 handfuls of small hot peppers, steamed and seeded (if you want to reduce the heat).

3 medium onions, halved and then sliced in half moons.

1 cup light oil (safflower or sunflower)

2 tins of tomato paste (70gr each)

½ c dried shrimps (or 4 cubes of Maggie – Maggie is a concentrated flavor cube [wiki])

3 green peppers, cubed, or cut in nickel sized pieces.

3 T curry powder.

In a large stock pan, fry onions in oil until just brown at the edges, then add tomato and pepper blend.

While onions are frying, puree tomatoes and peppers in a blender of food processor until smooth.

Cook on high heat until reduced by half (about 40 minutes, stirring occasionally to prevent burning).

When reduced by half, add 2 tins of tomato paste, and blend until smooth, cooking on medium heat.

Add half cup of dried shrimps (or 4 cubes Maggie). Stir often to prevent burning.

Add 4 cups of stock from the chicken, (which should replace half of the liquid that was reduced by cooking) and then continue cooking until thick. Add in 3 T curry powder and turn off fire and correct seasoning, adding salt if needed.

Just before serving, stir in cubed green peppers.

Serve with rice and fruit salad.

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