Andy's Murgh Kurma (Chicken Curry)

A simple chicken curry.

120 minutes Prep: 60 minutes Cook: 60 minutes

489 calories per serving view nutrition facts

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 30.0g	46%
Saturated Fat 7.0g	37%
Trans Fat 0.0g
Cholesterol 142mg	47%
Sodium 564mg	23%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 45.0g	90%

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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