the colonel wanted rogan josh , a kashmiri delight which is usually made with lamb or stewing beef. i went to sterling goss meat purveyors who i like to patronize because they are kind, small, remember me by name & because they make sausage in-house & usually have grass fed meats. unfortunately they ran out of lamb shoulder & stewing beef but they just got in fresh un-frozen chickens, so i reluctantly bought one because chicken has the least flavor out of those 3 meats. i was NOT sorry. because the chicken was so fresh & delish it actually tasted amazing! first i asked for them to cut it into it’s 10 pieces (a skill i need to learn to do myself being a hobby chef) so next time i will keep it whole & just get some poultry scissors & learn)

i had NO idea how to skin & de-bone so i went to the message boards on yelp & a chef told me to simmer the pieces in water for 20 minutes and then let it sit in the broth another 30, remove it & let it cool. then i easily removed the skin & bones & put them back into the pot to make chicken soup for matzo ball noodle soup. what an amazing chicken! indian food is not easy. you have to have the spices on hand-often that means 30+ kinds of whole & ground spices. luckily i have most everything to make indian, thai & japanese food. i am a self-proclaimed asia phile.

a friend on fb asked if this was similar to bunny chow

“The bunny chow was created in Durban, home to a large community of people of Indian origin. The precise origins of the food are disputed, although its creation has been dated to the 1940’s.
One story (which also provides an etymology for bunny chow) has it that a restaurant run by people known as Banias (an Indian caste) first created the scooped-out bread and curry dish, in Grey Street, Durban. The food was a means to serve take-aways to excluded people. During the apartheid regime Indians were not allowed in certain shops and cafes and so the shop owners found a way of serving the people through back windows etc. This was an easy and effective way to serve the workers. They cut out the centre portion of the bread and filled it with curry and capped the filling with the portion that was cut out.
An alternative story of the bunny chow’s origins (which similarly provides an etymology) is that, as in India, merchants who traditionally sold their wares under the ‘bania’ tree (also known as the banyan, or Ficus bengalensis) were called ‘bania’. The use of this name is known in India going back to antiquity. It is more likely that the name ‘bania chow’ was adopted to describe the staple meal of Indian merchants than taken from a restaurant run by Banias, although the true origins remain somewhat disputed.
Stories of the origin of bunny chow date as far back as the migrant Indian workers arrival in South Africa. One account suggests that Indian migrant workers from India were brought to South Africa to work the sugar cane plantations of Kwazulu-Natal (Port Natal) required a way of carrying their lunches to the field; the hollowed out loaf of bread was a convenient way to transport their vegetarian curries. Meat based fillings came later. The use of a loaf of bread can also be ascribed to the lack of the traditional roti bread, in the absence of which a loaf of bread would be acceptable as an accompaniment to curry”

i believe this dish could have become rogan josh

“Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and the United Kingdom. Rogan (روغن) means oil in Persian, while josh (جوش) means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end kashmiri mirch, which means “pepper from Kashmir” is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as “Ratan Jot”.
Rogan josh was brought to Kashmir[1] by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.”

so this was pretty much a very interesting dish to create, as i have never had it before. the colonel requested it. and topped with garam masala & black pepper, it turned out wonderful. the fresh un-frozen chicken made it totally over the top.

if you don’t mind spending hours in your kitchen, you will love making this. it’s not hard. it just takes a little time.

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