Andy's Murgh Kurma (Chicken Curry)

Recipe Ingredients

4		Green cardamom pods - (up to 8)
2 lbs	908g / 32oz	Chicken
1 cup	237ml	Plain yogurt
6		whole cloves (up to 8)
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Cinnamon
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Onion (medium)
6		Szechwan peppercorns - (up to 8)
4 tablespoons	60ml	Vegetable oil
2		Bay leaves
5		Garlic cloves - (or less, to taste)
1/4 teaspoon	1.3ml	Ginger root
1 teaspoon	5ml	Black pepper
1/4 cup	59ml	Tomato puree
1 cup	237ml	Water

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.

Source:
Serving Size : 1 Preparation Time :0:00

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