CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Vegetables | Pittsburgh | Poultry, Usenet | 6 | Servings |
INGREDIENTS
4 | Green cardamon pods | |
up to 8 | ||
2 | lb | Chicken |
1 | c | Plain yogurt |
6 | Cloves, whole | |
up to 8 | ||
1 | t | Salt |
2 | t | Cinnamon |
1 | t | Turmeric |
1 | Onion | |
6 | Szechuan peppercorns | |
up to 8 | ||
4 | T | Vegetable oil |
2 | Bay leaves | |
5 | Garlic cloves | |
or less to taste | ||
1/4 | t | Ginger root |
1 | t | Black pepper |
1/4 | c | Tomato puree |
1 | c | Water |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 2.5mg
Sodium: 898.2mg
Potassium: 359mg
Carbohydrates: 13.5g
Fiber: 1.6g
Sugar: 8.5g
Protein: 6g