Advertisement
Recipe: Andy's Murgh Kurma Chicken Curry
Similar Categories: Andys, Murgh, Kurma, Chicken, Curry
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.
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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Andys, Murgh, Kurma, Chicken, Curry
| Garden Biryani | Steamed Pungent Cod With Cabbage |
