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Andy's Murgh Kurma (Chicken Curry)

 
Ff731f198db39d249980 550
54

A simple chicken curry.

Yield

6

servings

Prep

60

min

Cook

60

min

Ready

120

min

Trans-fat Free, Low Carb
 

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 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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 41446% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 549mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 92g
Vitamin A 4% Vitamin C 9%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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