Andy s Murgh Kurma Chicken Curry

Ingredients

4 green cardamon pods (up to 8) 2 lb chicken 1 cup plain yogurt 6 cloves, whole (up to 8) 1 tsp salt 2 tsp cinnamon 1 tsp turmeric 1 medium onion 6 szechuan peppercorns (up to 8) 4 tbsp vegetable oil 2 bay leaves 5 garlic cloves (or less, to taste) 1/4 tsp ginger root 1 tsp black pepper 1/4 cup tomato puree 1 cup water	Advertisements

Preparation
 
Thoroughly clean the chicken pieces, then marinate with yogurt and
salt for 1 hour.

Meanwhile, prepare the spices. Chop the garlic and ginger, then add
black pepper to this mixture. Set aside in a small bowl.

Near the end of the hour of marinating, melt the shortening in a
coverable skillet (woks will do). Chop the onion and brown in the
skillet for about 10 minutes.

After the onions are ready, add the garlic/ginger/pepper mixture. Let
simmer for approximately 5 minutes, then add the chicken. Let the
chicken simmer for approximately 30 minutes or until cooked.

Add the cardamoms, cloves, cinnamon, turmeric and bay leaves. Leave
them whole. Simmer for 5 minutes. Finally, add the tomato puree and
water to the mixture and cook until the mixture has thickened. Serve
with rice and chapati.

NOTES:

* A simple chicken curry.

: Difficulty: moderate.
: Time: 1 hour marinating, 15 minutes preparation, 1 hour cooking.
: Precision: approximate measurement OK.

: Andy House
: Software Engineering Institute, Pittsburgh, PA, USA
: [email protected]

: Copyright (C) 1986 USENET Community Trust

 

 
Servings: 6

 

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