Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

: Copyright (C) 1986 USENET Community Trust

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