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Andy's Murgh Kurma (Chicken Curry)

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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

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