Andy's Murgh Kurma (Chicken Curry)

Title:
Andy's Murgh Kurma (Chicken Curry)

Yield:
6 Servings

Categories:
Poultry




Ingredients:





     4    Green cardamon pods


          -(up to 8)


     2 lb Chicken


     1 c  Plain yogurt


     6    Cloves, whole


          -(up to 8)


     1 ts Salt


     2 ts Cinnamon


     1 ts Turmeric


     1 md Onion


     6    Szechuan peppercorns


          -(up to 8)


     4 tb Vegetable oil


     2    Bay leaves


     5    Garlic cloves


          -(or less, to taste)


   1/4 ts Ginger root


     1 ts Black pepper


   1/4 c  Tomato puree


     1 c  Water






 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


 : ahouse@dz.sei.cmu.edu


 


 : Copyright (C) 1986 USENET Community Trust


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini