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  • Andy's Murgh Kurma (Chicken Curry)

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    Andy's Murgh Kurma (Chicken Curry)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 x Green cardamon pods
    • 1 kg Chicken meat
    • 250 ml Plain yogurt
    • 7 whl cloves
    • 5 ml Salt
    • 10 ml Cinnamon
    • 5 ml Turmeric
    • 1 med Onion
    • 7 x Szechuan peppercorns
    • 60 ml Vegetable oil
    • 2 x Bay leaves
    • 3 x Garlic cloves (to taste)
    • 1 ml Ginger root
    • 5 ml Black pepper
    • 50 ml Tomato puree
    • 250 ml Water

    Directions

    1. 1. Thoroughly clean the chicken pcs, then marinate with yogurt and salt for 1 hour.
    2. 2. Meanwhile, prepare the spices. Chop the garlic and ginger, then add in black pepper to this mix. Set aside in a small bowl.
    3. 3. Near the end of the hour of marinating, heat the shortening in a coverable skillet (woks will do). Chop the onion, and brown in the skillet for about 10 min.
    4. 4. After the onions are ready, add in the garlic/ginger/pepper mix. Let simmer for approximately 5 min, then add in the chicken.
    5. 5. Let the chicken simmer for approximately 30 min or possibly till cooked.
    6. 6. Add in the cardamons, cloves, cinnamon, turmeric, and bay leaves. Leave them whole. Simmer for 5 min.
    7. 7. Finally, add in the tomato puree and water to the mix, and cook till the mix has thickened.
    8. Author's Notes: Serve with rice and chapati.
    9. Difficulty : moderate. Precisionapproximate measurement OK.
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