ahouse@sei.cmu.edu (Andrew House) (02/12/88)
CHICKEN-CURRY4(M) USENET Cookbook CHICKEN-CURRY4(M)
ANDY'S MURGH KURMA
CHICKEN-CURRY4 - A simple chicken curry
INGREDIENTS (Serves 6)
4-8 green cardamon pods
2 lb chicken meat
1 cup plain yogurt
6-8 whole cloves
1 tsp salt
2 tsp cinnamon
1 tsp turmeric
1 medium onion
6-8 Szechuan peppercorns
4 Tbsp vegetable oil
2 bay leaves
1-5 garlic cloves (to taste)
1/4 tsp ginger root
1 tsp black pepper
1/4 cup tomato puree
1 cup 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
Serve with rice and chapati.
RATING
Difficulty: moderate. Time: 1 hour marinating, 15 minutes
preparation, 1 hour cooking. Precision: approximate meas-
urement OK.
CONTRIBUTOR
Andy House
Software Engineering Institute, Pittsburgh, PA, USA
ahouse@dz.sei.cmu.edu