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Recipe Name: Andy's Murgh Kurma Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

6 Green cardamon pods
1 Kilogram(s) Chicken meat
250 Plain yogurt
7 Whole cloves
5 Salt
10 Cinnamon
5 Turmeric
1 Onion
7 Szechuan peppercorns
60 Vegetable oil
2 Bay leaves
3 Garlic cloves, to taste
1 Ginger root
5 Black pepper
50 Tomato puree
250 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 cardamons, 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. Author's 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

Nutrition (calculated from recipe ingredients)
Calories: 431
Calories From Fat: 83
Total Fat: 9.2g
Cholesterol: 212.5mg
Sodium: 189.5mg
Potassium: 702.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.2g
Protein: 78.1g

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