Andy's Murgh Kurma (Chicken Curry)
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6 Servings
4.00 Green cardamon pods
-(up to 8)
2.00 lb Chicken
1.00 c Plain yogurt
6.00 Cloves, whole
-(up to 8)
1.00 t Salt
2.00 t Cinnamon
1.00 t Turmeric
1.00 md Onion
6.00 Szechuan peppercorns
-(up to 8)
4.00 T Vegetable oil
2.00 Bay leaves
5.00 Garlic cloves
-(or less, to taste)
0.25 t Ginger root
1.00 t Black pepper
0.25 c Tomato puree
1.00 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
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