Andy's Murgh Kurma (Chicken Curry)

Name: Andy's Murgh Kurma (Chicken Curry)
Prep time: P1H
Cook time: P1H
Total time: P2H
Yield: 6
Cuisine: Indian
Ingredients: cardamom pods; chicken; yogurt, plain; cloves, whole; salt; cinnamon; turmeric; onions; peppercorns; vegetable oil; bay leaves; garlic cloves; ginger root; black pepper; tomato purée (passata); water

A simple chicken curry.

Yield

6 servings

Prep

60 min

Cook

60 min

Ready

120 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
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	onions
6-8	each	peppercorns szechuan	*
4	tablespoons	vegetable oil
2	each	bay leaves	*
5	each	garlic cloves
¼	teaspoon	ginger root
1	teaspoon	black pepper
¼	cup	tomato purée (passata)
1	cup	water

Ingredients

Amount	Measure	Ingredient	Features
		cardamom pods green	*
907.2	g	chicken
237	ml	yogurt, plain
		cloves, whole	*
5	ml	salt
1E+1	ml	cinnamon
5	ml	turmeric
1	medium	onions
		peppercorns szechuan	*
6E+1	ml	vegetable oil
2	each	bay leaves	*
5	each	garlic cloves
1.3	ml	ginger root
5	ml	black pepper
59	ml	tomato purée (passata)
237	ml	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 purée and water to the mixture and cook until the mixture has thickened. Serve with rice and chapati.