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.
Ingredients
4 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
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 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.
