ANDY'S MURGH KURMA
A simple chicken curry
- 4-8 green cardamon pods
- 2 lb chicken meat
- 1 cup plain yogurt
- 6-8 whole cloves
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp turmeric
- 1 medium onion
- 6-8 Szechuan peppercorns
- 4 Tbsp vegetable oil
- 2 bay leaves
- 1-5 garlic cloves
- 1/4 tsp ginger root
- 1 tsp black pepper
- 1/4 cup tomato puree
- 1 cup water
Thoroughly clean the chicken pieces, then marinate with yogurt and salt for
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 cardamons, 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.
1 hour marinating, 15 minutes preparation, 1 hour cooking.
approximate measurement OK.
Software Engineering Institute, Pittsburgh, PA, USA
Recipe last modified: 12 Oct 87
From: firstname.lastname@example.org (Andrew House)
Subject: RECIPE: Andy's murgh kurma
Date: 12 Feb 88 06:15:25 GMT
Organization: Software Engineering Institute, Pittsburgh, PA, USA
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