Title: Khoresht Kari (Mushrooms & Chicken Curry Pers
Categories: Poultry Israel Jewish Persian
Yield: 1 Servings

3	tb	Corn oil
1/8	ts	Ground turmeric
2	md	(1 c) onions, chopped
1/8	ts	Ground cinnamon
1	ts	Mild curry powder OR
1/2	ts	Hot curry powder
1	lb	Boneless chicken breast, cut into 1-in cubes
3/4	c	Water
1	ts	Salt
1		Lb, small whole mushrooms, well rinsed

Curry powder is used in Persian as well as India. The difference is that amount & intensity is more restrained. Mushrooms & boneless cubes of chicken give this curry a refinement that is not often found in India. Note that mushrooms & chicken cubes should be abt same size.

1. Heat oil in a pan, add turmeric & onions, & stir-fry over moderate heat for 3 mins to brown lightly. Add cinnamon & curry powder & mix well, then add chicken cubes & stir-fry over moderate heat for another 2 mins. 2. Add water & salt, bring to a simmer, add mushrooms, cover pan, & cook over low heat for 15 mins more. Stir once or twice during this process. There will be only a modest amount of sauce. Serve warm w/white rice & table pickles. Serves 4 to 6 w/ other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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