ANDY’S MURGH KURMA (Chicken Curry)

Servings: 6
Ingredients:

4    Green cardamon pods                 6    Szechuan peppercorns
-(up to 8)                               -(up to 8)
2 lb Chicken                             4 T  Vegetable oil
1 C  Plain yogurt                        2    Bay leaves
6    Cloves, whole                       5    Garlic cloves
-(up to 8)                               -(or less, to taste)
1 t  Salt                              1/4 t  Ginger root
2 t  Cinnamon                            1 t  Black pepper
1 t  Turmeric                          1/4 C  Tomato puree
1 md Onion                               1 C  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

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