Instructions: This superb dish comes from the Jewish community in Cochin where it is often served for the Friday night dinner, accompanied by Plain Rice or slices of bread . . . It may be made a day ahead and refrigerated. Its flavor improves as it sits.

When cutting up the chicken, cut the breasts into 6 pieces and each leg into 3 or 4.

Add a quarter tsp of salt and all the sugar to the lemonjuice. Set aside.

Over a medium-high flame, heat the oil in a heavy, casserole-type pan. When hot, put in the curry leaves. Let them sizzle for a couple of seconds. Add shallots, garlic, ginger and the 5 chillies cut into rings. Stir and fry for 5-6 minutes, or until the shallots have browned lightly.

Now put in the tomatoes. Keep stirring and frying for another 4 minutes or until the tomatoes have turned soft and have started to brown. Add the turmeric and chilli powder (cayenne) and giv a quick stir. Now put in the chicken and remaining salt. Give the chicken a stir. Add 1.25 cups of water and bring to a simmer. Cover tightly, turn the heat to low and cook for 20 minutes. Stir the chicken once during this time.

Add the slivers of green chilli, cover again and cook for another 5 minutes. Remove the lid. Add the lemon juice mixture. Stir the chicken gently to mix. Turn the heat tomedium and cook, uncovered, for 10 minutes so the sauce can reduce a bit. As it oes so, keep spooning the sauce over the top of the chicken. Take care that the chicken doesnt stick to the bottom of the pan.

Spoon off some of the surplus fat from the top of the dish before you serve it. (You might want to let it cool, and skim the fat off then).

Serves 4

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