Andy's Murgh Kurma (Chicken Curry)

Main Ingredient: Chicken Rice and Grains
Cuisine: Indian
Yield:

Andy's Murgh Kurma (Chicken Curry) 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 med Onions
6 Szechuan peppercorns
-(up to 8)
4 T Vegatable 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

Cooking Andy's Murgh Kurma (Chicken Curry)

1. Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 1 hour.
2. Meanwhile, prepare the spices.
3. Chopi the garlic and ginger, then add black pepper to this mixture.
4. Set aside in a small bowl.
5. 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.
6. After the onions are ready, add the garlic/ginger/pepper mixture.
7. Let simmer for approximately 5 minutes, then add the chicken.
8. Let the chicken simmer for approximately 30 minutes or until cooked.
9. Add the cardamoms, cloves, cinnamon, turmeric and bay leaves.
10. Leave them whole.
11. Simmeri for 5 minutes.
12. Finally, add the tomato puree and water to the mixture and cook until the mixture has thickened.
13. Serve with rice and chapati.
14. NOTES: * A simple chicken curry.
15. Copyright (C) 1986 USENET Community Trust.