ANDY'S MURGH KURMA

A simple chicken curry

Ingredients

• 4-8 green cardamon pods
• 1 kg chicken meat
• 250 ml plain yogurt
• 6-8 whole cloves
• 5 ml salt
• 10 ml cinnamon
• 5 ml turmeric
• 1 medium onion
• 6-8 Szechuan peppercorns
• 60 ml vegetable oil
• 2 bay leaves
• 1-5 garlic cloves (to taste)
• 1 ml ginger root
• 5 ml black pepper
• 50 ml tomato puree
• 250 ml water

Procedure

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.

Notes

Rating

Contributor

 
Andy House 
Software Engineering Institute, Pittsburgh, PA, USA 
ahouse@dz.sei.cmu.edu 
 

Original header

Path: decwrl!recipes
From: ahouse@sei.cmu.edu (Andrew House)
Newsgroups: alt.gourmand
Subject: RECIPE: Andy's murgh kurma
Message-ID: <12334@decwrl.DEC.COM>
Date: 12 Feb 88 06:15:25 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Software Engineering Institute, Pittsburgh, PA, USA
Lines: 65
Approved: reid@decwrl.dec.com


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