Andys Murgh Kurma (Chicken Curry)

Chicken Recipes 'To-Go'

Chicken Curry Recipes

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Ingredients:

4 green cardamon pods (up to 8)
2 lb chicken
1 cup plain yogurt
6 cloves, whole (up to 8)
1 tsp salt
2 tsp cinnamon
1 tsp turmeric
1 medium onion
6 szechuan peppercorns (up to 8)
4 tbsp vegetable oil
2 bay leaves
5 garlic cloves (or less, to taste)
1/4 tsp ginger root
1 tsp black pepper
1/4 cup tomato puree
1 cup water

Instructions:

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
: ahouse@dz.sei.cmu.edu

: Copyright (C) 1986 USENET Community Trust

Servings: 6

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)