Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Green cardamon pods (up to 8) |
| 2 pounds | Chicken |
| 1 cup | Plain yogurt |
| 6 \N | Cloves, whole (up to 8) |
| 1 teaspoon | Salt |
| 2 teaspoons | Cinnamon |
| 1 teaspoon | Turmeric |
| 1 medium | Onion |
| 6 \N | Szechuan peppercorns (up to 8) |
| 4 tablespoons | Vegetable oil |
| 2 \N | Bay leaves |
| 5 \N | Garlic cloves (or less, to taste) |
| ¼ teaspoon | Ginger root |
| 1 teaspoon | Black pepper |
| ¼ cup | Tomato puree |
| 1 cup | 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@...
: Copyright (C) 1986 USENET Community Trust