Recipe - Andys Murgh Kurma

6 Green cardamon pods
1 kg Chicken meat
250 ml Plain yogurt
7 Whole cloves
5 ml Salt
10 ml Cinnamon
5 ml Turmeric
1 md Onion
7 Szechuan peppercorns
60 ml Vegetable oil
2 Bay leaves
3 Garlic cloves (to taste)
1 ml Ginger root
5 ml Black pepper
50 ml Tomato puree
250 ml Water

1. Thoroughly clean the chicken pieces, then marinate with yogurt and salt
for 1 hour.

2. Meanwhile, prepare the spices. Chop the garlic and ginger, then add
black pepper to this mixture. Set aside in a small bowl.

3. 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.

4. After the onions are ready, add the garlic/ginger/pepper mixture. Let
simmer for approximately 5 minutes, then add the chicken.

5. Let the chicken simmer for approximately 30 minutes or until cooked.

6. Add the cardamons, cloves, cinnamon, turmeric, and bay leaves. Leave
them whole. Simmer for 5 minutes.

7. Finally, add the tomato puree and water to the mixture, and cook until
the mixture has thickened.

Author's Notes: Serve with rice and chapati.

Difficulty : moderate. Precision
: approximate measurement OK.

Recipe By : Andy House Software Engineering Institute, Pittsburgh, PA,
U

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip