Andy's Murgh Kurma (Chicken Curry) Recipe


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Andy's Murgh Kurma (Chicken Curry) Recipe another great recipe from Recipes 4U

 

Andy's Murgh Kurma (Chicken Curry) Recipe

Recipe Ingredients

4 green cardamon pods (up to 8)
2 lb chicken
1 cup plain yogurt
6 cloves, whole (up to 8)
1 tsp salt
2 tsp cinnamon
1 tsp turmeric
1 medium onion
6 szechuan peppercorns (up to 8)
4 tbsp vegetable oil
2 bay leaves
5 garlic cloves (or less, to taste)
1/4 tsp ginger root
1 tsp black pepper
1/4 cup tomato puree
1 cup water

Recipe Preparation

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

 

 

Servings: 6

 

 

 

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Andy's Murgh Kurma (Chicken Curry) Recipe

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