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| Andy's Murgh Kurma (Chicken Curry) Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 6
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Ingredients
4 green cardamon pods (up to 8)
2 lb chicken
1 cup plain yogurt
6 cloves, whole (up to 8)
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon turmeric
1 medium onion
6 szechuan peppercorns (up to 8)
4 tablespoon 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
Cooking Directions:
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
poultry,usenet
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