Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Green cardamon pods 6 Szechuan peppercorns
-(up to 8) -(up to 8)
2 lb Chicken 4 T Vegetable oil
1 C Plain yogurt 2 Bay leaves
6 Cloves, whole 5 Garlic cloves
-(up to 8) -(or less, to taste)
1 t Salt 1/4 t Ginger root
2 t Cinnamon 1 t Black pepper
1 t Turmeric 1/4 C Tomato puree
1 md Onion 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

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