A recipe for Andy's Murgh Kurma (Chicken Curry). Follow the simple recipe instructions for Andy's Murgh Kurma (Chicken Curry) shared by other home cooking experts.
Ingredients4 Green cardamom pods (up to 8)
2 lb. Chicken
1 c. Plain yogurt
6 Cloves, whole (up to 8)
1 Tsp. Salt
2 Tsp. Cinnamon
1 Tsp. Turmeric
1 med. Onion
6 Szechuan peppercorns (up to 8)
4 Tbs. Vegetable oil
2 Bay leaves
5 Garlic cloves (or less, to taste)
1/4 Tsp. Ginger root
1 Tsp. Black pepper
1/4 c. Tomato puree
1 c. Water
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 chapatti. NOTES: * A simple chicken curry. Difficulty: moderate. Time: 1 hour marinating, 15 minutes preparation, 1 hour cooking. Precision: approximate measurement OK.