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Chicken Casserole in Yellow Sauce with Potatoes

Food can teach us a lot about the history of the Cochin Jewish Community. This dish, which is very reminiscent the Spanish Sofrito, is an example for that, and it alludes to the immigration of Jews to Cochin during the Spanish expulsion.

This casserole is usually prepared for Shabbat and holidays. It is usually eaten with rice or dosa or appam.

My mother-in-law gave me a trick, to add a small amount of honey which gives the dish a sweetness flavor and a stunning color. The potatoes can be added as they are, but of course it is better to fry them first so that they get a brown beautiful color.

My mother-in-law also taught me to cut the chicken into tiny pieces (with the bones!) so the chicken absorbs the flavors better. You can also make it with chickens cut into small pieces - especially for small children who don't like the look of the chicken itself.

in the last years I started to add hot green chili pepper sliced ​​into strips and the kids really love it. It doesn't come out spicy because of the neutralizing honey, but the flavor become stronger and gets an amazing twist.

Vinegar was used in the past as a preservative, it was added to dishes when there were no refrigerators, I kept it in the original recipe but only optional. I do add because think it also adds to the great taste.

Tip for a shortcut: you can put all the ingredients in a deep dish, wrap in baking paper and foil paper on top. Mix well and bake in the oven at 200 degrees for about an hour and a half, and at the end remove the cover and bake for another half an hour.

I tried it myself and it turned out great!


1 chicken divided into small pieces without the skin

3-4 potatoes cut into cubes

2 onions cut into slices

5 cloves of garlic cut into slices

1 sliced ​​hot green chili pepper (optional)


1/2 teaspoon black pepper

1 teaspoon turmeric

2-3 spoons of honey or date honey

1 teaspoon vinegar (optional)

5-6 tablespoons of oil for frying


  1. Heat the oil in a pot

  2. Add the onion strips and fries

  3. When the onion starts to turn golden add the garlic and continue to fry until the onion turns golden

  4. If you use hot green chili pepper - now is the time to fry with the onion

  5. add the chicken pieces

  6. Cook on a low flame until the chicken changes its color to white. Turn and mix occasionally.

  7. On a separate pan Fry the potato cubes until lightly browned on all sides and set aside

  8. When the chicken start to take out fluids, add the salt, black pepper, turmeric and vinegar

  9. You can add a 1/2 cup of water if you want more sauce

  10. Add the honey and mix well

  11. Add the fried potato cubes and cook on a low flame for another 40 minutes or even more if you want to get a browner color

  12. From time to time it is important to shake the pot so that the chicken and potatoes absorb the flavors and get the shade of gold from all directions.

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