Andy's Murgh Kurma (Chicken Curry)

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A simple chicken curry.

Time to Prepare this Recipe 120 minutes Prep: 60 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 489 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

4-8 each cardamom pods green
2 pounds chicken
1 cup yogurt, plain
6-8 each cloves, whole
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon turmeric
1 medium onion
6-8 each peppercorns szechuan
4 tablespoons vegetable oil
2 each bay leaves
5 each garlic cloves
1/4 teaspoon ginger root
1 teaspoon black pepper
1/4 cup tomato puree
1 cup water

Directions

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.

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Nutrition Facts

Serving Size 279g
Amount per Serving
Calories 489 55% of calories from fat
% Daily Value*
Total Fat 30.0g46%
 Saturated Fat 7.0g37%
 Trans Fat 0.0g
Cholesterol 142mg47%
Sodium 564mg23%
Total Carbohydrate 8.0g3%
 Dietary Fiber 1.0g5%
 Sugars 3.0g
Protein 45.0g90%
Vitamin A 5%  Vitamin C 9%
Calcium 12%  Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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