Recipe - Andys Murgh Kurma (Chicken Curry)

4 Green cardamon pods
(up to 8)
2 pound Chicken
1 cup Plain yogurt
6 Cloves, whole
(up to 8)
1 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Turmeric
1 md Onion
6 Szechuan peppercorns
(up to 8)
4 tablespoon Vegetable oil
2 Bay leaves
5 Garlic cloves
(or less, to taste)
One fourth teaspoon Ginger root
1 teaspoon Black pepper
One fourth cup Tomato puree
1 cup Water

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