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Suggest a better description1. 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
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 482 | ||
Calories from Fat: 192 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 176.9mg | 54 % | |
Sodium 251.9mg | 9 % | |
Potassium 925.9mg | 24 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 11g | ||
Protein 56.9g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 482
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