6 green cardamon pods
1 kg chicken meat
250 ml plain yogurt
7 whole cloves
5 ml salt
10 ml cinnamon
5 ml turmeric
1 medium onion
7 szechuan peppercorns
60 ml vegetable oil
2 bay leaves
3 garlic cloves (to taste)
1 ml ginger root
5 ml black pepper
50 ml tomato puree
250 ml water
Directions
Recipe by: Andy House Software Engineering Institute, Pittsburgh, PA,
U 1. Thoroughly clean the chicken pieces, then marinate with yogurt
and salt
2. Meanwhile, prepare the spices. Chop the garlic and ginger, then
add bla
3. Near the end of the hour of marinating, melt the shortening in a
covera
4. After the onions are ready, add the garlic/ginger/pepper mixture.
Let s
5. Let the chicken simmer for approximately 30 minutes or until
cooked.
6. Add the cardamons, cloves, cinnamon, turmeric, and bay leaves.
Leave th
7. Finally, add the tomato puree and water to the mixture, and cook
until
Author's Notes:
Serve with rice and chapati.
Difficulty : moderate. Precision
: approximate measurement OK.
Servings: 1 servings
Andy's Murgh Kurma Recipe brought to you by Recipe Ideas
Categories: Chinese; Meat; Poultry; Vegetable
The History of Recipes
Food historians have found proof that recipes existed back into history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. However, generally, these early cook books were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show 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 drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, something we still use today. This early Roman chef recounts how the Romans were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example basil, mint and dill. Over the following few hundred years, the wealthy families of Europe strove to serve the best banquets, and as a consequence, cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and recording recipes common in their social group. By the arrival of the 20th century, recipe publications are greatly in demand due to more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Andy's Murgh Kurma recipe.
