Andy's Murgh Kurma> A Simple Chicken Curry
chicken, curry, indian, snacks
4 green cardamon pods
2 lb chicken meat
1 cup plain yogurt
6 whole cloves
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon turmeric
1 medium onion
8 szechuan peppercorns
4 tablespoon vegetable oil
2 bay leaves
2 garlic cloves
1/4 teaspoon ginger root
1 teaspoon black pepper
1/4 cup tomato puree
1 cup 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 cardamons, 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.
Andy House
Yield: 1 servings