Subject: RECIPE: Andy's murgh kurma
From: [email-masked] (Andrew House)
Date: 12 Feb 88 06:15:25 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE CHICKEN-CURRY4 M "12 Oct 87" 1988
.RZ "ANDY'S MURGH KURMA" "A simple chicken curry"
.IH "Serves 6"
.IG "4\-8" "green cardamon pods"
.IG "2 lb" "chicken meat" "1 kg"
.IG "1 cup" "plain yogurt" "250 ml"
.IG "6\-8" "whole cloves"
.IG "1 tsp" "salt" "5 ml"
.IG "2 tsp" "cinnamon" "10 ml"
.IG "1 tsp" "turmeric" "5 ml"
.IG "1" "medium onion"
.IG "6\-8" "Szechuan peppercorns"
.IG "4 Tbsp" "vegetable oil" "60 ml"
.IG "2" "bay leaves"
.IG "1\-5" "garlic cloves"
(to taste)
.IG "\(14 tsp" "ginger root" "1 ml"
.IG "1 tsp" "black pepper" "5 ml"
.IG "\(14 cup" "tomato puree" "50 ml"
.IG "1 cup" "water" "250 ml"
.PH
.SK 1
Thoroughly clean the chicken pieces, then marinate with yogurt and salt for
1 hour.
.SK 2
Meanwhile, prepare the spices.
Chop the garlic and ginger, then add black pepper to this mixture. Set aside
in a small bowl.
.SK 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.
.SK 4
After the onions are ready, add the garlic/ginger/pepper mixture.
Let simmer for approximately 5 minutes, then add the chicken.
.SK 5
Let the chicken simmer for approximately 30 minutes or until cooked.
.SK 6
Add the cardamons, cloves, cinnamon, turmeric, and bay leaves.
Leave them whole.
Simmer for 5 minutes.
.SK 7
Finally, add the tomato puree and water to the mixture, and cook
until the mixture has thickened.
.NX
Serve with rice and chapati.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour marinating, 15 minutes preparation, 1 hour cooking.
.I Precision:
approximate measurement OK.
.WR
Andy House
Software Engineering Institute, Pittsburgh, PA, USA
[email-masked]