Andy's Murgh Kurma (Chicken Curry) Recipe - Cooking Index
Andy's Murgh Kurma (Chicken Curry) Recipe - Cooking Index
| 4 | Green cardamom pods - (up to 8) | |
| 2 lbs | Chicken | |
| 1 cup | Plain yogurt | |
| 6 x | -- whole | |
| 1 teaspoon | Salt | |
| 2 teaspoons | Cinnamon | |
| 1 teaspoon | Turmeric | |
| 1 teaspoon | Onion (medium) | |
| 6 | Szechwan peppercorns - (up to 8) | |
| 4 tablespoons | Vegetable oil | |
| 2 | Bay leaves | |
| 5 | Garlic cloves - (or less, to taste) | |
| 1/4 teaspoon | Ginger root | |
| 1 teaspoon | Black pepper | |
| 1/4 cup | Tomato puree | |
| 1 cup | 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.
: Andy House : Software Engineering Institute, Pittsburgh, PA, USA : ahouse@dz.sei.cmu.edu : Copyright (C) 1986 USENET Community Trust
Source:
Serving Size : 1 Preparation Time :0:00
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