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
Directions
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 servings
Andy's Murgh Kurma (Chicken Curry) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
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Interestingly, the oldest recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. During Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also tells us how the cooks of Roman times made use of a good variety of herbs and spices, including a few you will know such as bay, rue and parsley. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. These new foods and spices created an explosion in recipe manuscripts, the majority of which are kept safe in private cookery archives. During the succeeding few hundred years, the powerful families of Wesstern Europe competed to serve up the most exotic banquets, and because of this the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Andy's Murgh Kurma (Chicken Curry) recipe.
