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Recipe Name: Andy's Murgh Kurma (chicken Curry) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

4 Green cardamon pods
up to 8
2 Pound(s) Chicken
1 Cup(s) Plain yogurt
6 Cloves, whole
1 Teaspoon(s) Salt
2 Teaspoon(s) Cinnamon
1 Teaspoon(s) Turmeric
1 Onion
6 Szechuan peppercorns
4 Tablespoon(s) Vegetable oil
2 Bay leaves
5 Garlic cloves
or less to taste
1/4 Teaspoon(s) Ginger root
1 Teaspoon(s) Black pepper
1/4 Cup(s) Tomato puree
1 Cup(s) 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 chapati.
NOTES A simple chicken curry. : Difficulty: moderate. : Time: 1
hour marinating, 15 minutes preparation, 1 hour cooking. : Precision:
approximate measurement OK. : Andy House : Software Engineering
Institute, Pittsburgh, PA, USA : : Copyright
(C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 173
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 2.5mg
Sodium: 898.2mg
Potassium: 359mg
Carbohydrates: 13.5g
Fiber: 1.6g
Sugar: 8.5g
Protein: 6g

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