Fiery game Hens with Scallions (kadipatte Chi Murghi)

1. Specially bred Rock Cornish hens, also known as game hens, are a cross between the Cornish and White Rock breeds of chicken. They are naturally small (weighing no more than 2 pounds) and have a slight "gamey" quality to the meat. They are more similar to the chickens in India than the larger, blander-tasting chickens used in the U.S. Rock Cornish hens are usually to be found in the freezer section of your grocery store. Thaw them in the refrigerator overnight or under cold tap water, still wrapped, for 2 to 3 hours. I find it's much simpler to peel off their skin when they are still slightly frozen. A couple of dry paper towels afford a better grip when you pull off the skin. If Rock Cornish hens are unavailable in your area, substitute 1 small chicken (about 3 pounds). 2. You can leave the curry leaves in the sauce when you serve the birds. They are perfectly edible, but we usually eat around them. Bay leaves make for an interesting alternative, but use only 3 or 4, fresh or dried, as they do have a sharper flavor. Discard the bay leaves before serving the curry.