Date: 21 Aug 2015 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 0


If you search for ‘Chicken Hari-Kebab’ on the net, you will get the same recipe repeated on so many sites, so I cannot really give credit to anyone in particular.  This is not an Indian curry dish, but is actually Jewish-Indian, therefore it is a mix of both.  So although it is spicy dish, it is not fiery hot.  I myself, a chilli lover, still put chilli in it, but you can omit.  I have adapted the recipe to my liking, same with the cooking method.


  • 1 chicken, skin removed and cut up into pieces*
  • 3 tbsp gluten free flour
  • 2 medium potatoes, peeled and cut into small cubes
  • Olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 1 level tsp turmeric
  • 4-5 caramon pods, bruised
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp chilli flakes (optional)
  • Salt & Freshly ground pepper
  • 250g gluten free chicken stock

* discard the wings or use for stock


Place the gf flour in a plastic bag together with some salt and pepper.  Throw in the chicken parts and shake to coat. Take out the pieces, shaking off surplus.

In a large casserole, fry the chicken parts in a little olive oil until golden brown. Remove and set aside.  Add a little more olive oil and saute the onions and garlic until softened. Add the potatoes and the ginger and all the spices, sauteing and stirring all the while. Add the stock and bring to a boil. Put the chicken pieces back into the casserole. Cover and leave to simmer for about 40 to 45 minutes until the chicken is tender, turning over the chicken parts half-way through cooking.  If sauce is too thick, add a little more stock. Remove the cardamon pods.

Sprinkle with freshly chopped coriander and serve with plain boiled rice.

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