Andys Murgh Kurma

4 Servings

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Andys Murgh Kurma Ingredients

6 Green cardamon pods	7 Szechuan peppercorns
1 kg Chicken meat	60 ml Vegetable oil
250 ml Plain yogurt	2 Bay leaves
7 Whole cloves	3 Garlic cloves (to taste)
5 ml Salt	1 ml Ginger root
10 ml Cinnamon	5 ml Black pepper
5 ml Turmeric	50 ml Tomato puree
1 md Onion	250 ml Water

Instructions for Andys Murgh Kurma

1. Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 1 hour. 2. Meanwhile, prepare the spices. Chop the garlic and ginger, then add black pepper to this mixture. Set aside in a small bowl. 3. 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. 4. After the onions are ready, add the garlic/ginger/pepper mixture. Let simmer for approximately 5 minutes, then add the chicken. 5. Let the chicken simmer for approximately 30 minutes or until cooked. 6. Add the cardamons, cloves, cinnamon, turmeric, and bay leaves. Leave them whole. Simmer for 5 minutes. 7. Finally, add the tomato puree and water to the mixture, and cook until the mixture has thickened. Authors Notes: Serve with rice and chapati. Difficulty : moderate. Precision : approximate measurement OK. Recipe By : Andy House Software Engineering Institute, Pittsburgh, PA, U From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized