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Andy's Murgh Kurma (Chicken Curry)

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Andy's Murgh Kurma (Chicken Curry)

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
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2 pounds chicken
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1 cup yogurt, plain
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6-8 each cloves, whole
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1 teaspoon salt
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2 teaspoons cinnamon
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1 teaspoon turmeric
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1 medium onions
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6-8 each peppercorns
szechuan
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4 tablespoons vegetable oil
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2 each bay leaves
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5 each garlic cloves
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¼ teaspoon ginger root
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1 teaspoon black pepper
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¼ cup tomato purée (passata)
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1 cup water
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Ingredients

Amount Measure Ingredient Features
cardamom pods
green
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907.2 g chicken
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237 ml yogurt, plain
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cloves, whole
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5 ml salt
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1E+1 ml cinnamon
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5 ml turmeric
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1 medium onions
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peppercorns
szechuan
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6E+1 ml vegetable oil
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2 each bay leaves
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5 each garlic cloves
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1.3 ml ginger root
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5 ml black pepper
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59 ml tomato purée (passata)
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237 ml water
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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 Arrow up button

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 41446% 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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