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Andy's Murgh Kurma (Chicken Curry) Recipe - Cooking Index

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Andy's Murgh Kurma (Chicken Curry)

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

4   Green cardamom pods - (up to 8)
2 lbs 908g / 32ozChicken
1 cup 237mlPlain yogurt
6   whole cloves (up to 8)
1 teaspoon 5mlSalt
2 teaspoons 10mlCinnamon
1 teaspoon 5mlTurmeric
1 teaspoon 5mlOnion (medium)
6   Szechwan peppercorns - (up to 8)
4 tablespoons 60mlVegetable oil
2   Bay leaves
5   Garlic cloves - (or less, to taste)
1/4 teaspoon 1.3mlGinger root
1 teaspoon 5mlBlack pepper
1/4 cup 59mlTomato puree
1 cup 237mlWater

Recipe Instructions

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.

Serving Size : 1 Preparation Time :0:00


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