Free Recipe Andy s Murgh Kurma (Chicken Curry)
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Ingredients for Andy s Murgh Kurma (Chicken Curry) Recipe
4 Green cardamon pods
-(up to 8)
2 lb Chicken
1 c Plain yogurt
6 Cloves, whole
-(up to 8)
1 ts Salt
2 ts Cinnamon
1 ts Turmeric
1 md Onion
6 Szechuan peppercorns
-(up to 8)
4 tb Vegetable oil
2 Bay leaves
5 Garlic cloves
-(or less, to taste)
1/4 ts Ginger root
1 ts Black pepper
1/4 c Tomato puree
1 c Water
Andy s Murgh Kurma (Chicken Curry) Preparation
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
Cooking Temperature:
Recipe Serves: 6
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