Andy's Murgh Kurma (Chicken Curry)
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Yield
6 servingsPrep
60 minCook
60 minReady
120 minIngredients
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.