Title: Andy's Murgh Kurma (Chicken Curry)
Categories: Poultry Blank
Yield: 6 Servings

4		Green cardamon pods (up to 8)
2	lb	Chicken
1	c	Plain yogurt
6		Cloves, whole (up to 8)
1	ts	Salt
2	ts	Cinnamon
1	ts	Turmeric
1	md	Onion
6		Szechuan peppercorns (up to 8)
4	tb	Vegetable oil
2		Bay leaves
5		Garlic cloves (or less, to taste)
1/4	ts	Ginger root
1	ts	Black pepper
1/4	c	Tomato puree
1	c	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 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.

: Andy House : Software Engineering Institute, Pittsburgh, PA, USA : ahouse@dz.sei.cmu.edu

: Copyright (C) 1986 USENET Community Trust

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