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Andy's Murgh Kurma (Chicken Curry)

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      Title: ANDY'S MURGH KURMA (CHICKEN CURRY)
 Categories: Poultry
      Yield: 6 Servings
 
      4    Green cardamon pods
           -(up to 8)
      2 lb Chicken
      1 c  Plain yogurt
      6    Cloves, whole
           -(up to 8)
      1 ts Salt
      2 ts Cinnamon
      1 ts Turmeric
      1 md Onion
      6    Szechuan peppercorns
           -(up to 8)
      4 tb Vegetable oil
      2    Bay leaves
      5    Garlic cloves
           -(or less, to taste)
    1/4 ts Ginger root
      1 ts Black pepper
    1/4 c  Tomato puree
      1 c  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
  : ahouse@dz.sei.cmu.edu
  
  : Copyright (C) 1986 USENET Community Trust
 
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