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Andy’s Murgh Kurma (chicken Curry)

January 27, 2023

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) ---------------------------------------------- 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