Title: Chicken Everest (Kosher Indian)
Categories: Entree Chicken Jewish Kosher Indian
Yield: 6 Servings

		CHICKEN EVEREST (KOSHER INDIAN)
		============================ ===
		(Serves 6)

This is one of my mother's successful variations on a traditional Indian theme which accounts for the lack of an Indian name and the presence of soy sauce. Using ground rice in the marinade gives the chicken a crisp coating. INGREDIENTS: 1 X 1.5 kg (3 lb.) roasting chicken 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger 1 half tablespoons curry powder l teaspoon paprika 2 teaspoons salt half teaspoon ground black pepper 2 tablespoons lemon juice half teaspoon ground curry leaves 2 teaspoons light soy sauce 2 tablespoons oil 2 tablespoons ground rice little warm water 2 tablespoons finely chopped spring onion 2 tablespoons chopped fresh coriander leaves Wash and dry chicken well. Combine all other ingredients with sufficient warm water to make a paste of spreading consistence Rub this paste inside and outside the chicken. leave for 1 hour. Roast in a preheated moderate oven 170_C (350_F) for 1 1/4 hours or until chicken is done. If bird browns too much during cooking. cover with foil. Serve warm or cold with rice, bread, or a salad. Copyright 1995 by Raphael Meyer, Asian American Kashrus Services

Submitted By SAM LEFKOWITZ Submitted By GEORGETTE/DAVE BURNSIDE

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