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Murgh Kurma Chicken Curry recipe
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To make Murgh Kurma Chicken Curry you will need
Ingredients
| 4 | | Green cardamon pods (up to 8) | | 2 | pounds | Chicken | | 1 | cup | Plain yogurt | | 6 | | Cloves, whole (up to 8) | | 1 | teaspoon | Salt | | 2 | teaspoons | Cinnamon | | 1 | teaspoon | Turmeric | | 1 | medium | Onion | | 6 | | Szechuan peppercorns (up to 8) | | 4 | tablespoons | Vegetable oil | | 2 | | Bay leaves | | 5 | | Garlic cloves (or less, to taste) | | 1/4 | teaspoons | Ginger root | | 1 | teaspoon | Black pepper | | 1/4 | cups | Tomato puree | | 1 | cup | Water |
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.
NOTES:
* A simple chicken curry.
: Difficulty: moderate.
: Time: 1 hour marinating, 15 minutes preparation, 1 hour cooking.
: Precision: approximate measurement OK.
Enjoy your Murgh Kurma Chicken Curry
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Sat 12 Jul 2008
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