Murgh Musallam Chicken Curry

Ingredients

1 chicken 1 ginger piece, fresh (about 3/4 inch, of a ginger root) 14 garlic cloves (or less) 1 large onion 1 cinnamon stick 2 brown cardamom pods, whole 4 green cardamom pods, whole 1 star anise, whole (use all 8 arms a, nd the seeds insid 14 black peppercorns (or less) 8 cloves (or less) 1 tsp turmeric 1 tsp red chili powder (or substitute fre, sh red chil 2 green chilies 1/2 cup yogurt 1/4 cup oil (preferably ghee, if available) 1 salt to taste 1 coriander leaves, fresh (optional)

Advertisements

Preparation
 
Clean and joint chicken. If you don t like the skin, remove it.

Mash the ginger into a paste (or chop finely) and mince the garlic.

Heat oil in a large frying pan. Use "medium-high heat".

Break apart the star anise to release the seeds inside the arms. To
the frypan, add onions, cinnamon stick, cardamom pods, star aniseed,
peppercorns, cloves, garlic and ginger. Be careful not to burn the
garlic. Saute until the onions are cooked but not browned.

Add the chicken, turmeric and chili powder and cook on a medium heat,
stirring often.

When the oil starts to separate (the gravy will have oil floating on
its surface), add the yogurt and cook till the chicken is done and
the gravy is thick. Finally, add the fresh coriander leaves.

This is the basic recipe. Try varying the whole spice combinations
until you find a favorite. The recipe doubles well.

NOTES:

* Chicken curry -- This recipe is the real thing. Throw out your
curry powder: you ll never use it again once you ve tried this
recipe. Chicken curry using the real spices cannot be beat!! Yield:
serves 2-3.

* A cardamom pod is not the same thing as a cardamom seed. Make sure
you get the pods. A pod is about the size of a pea and contains seeds
inside it. Don t substitute the ground version of any of the whole
spices, the effect will not be the same. And don t use white cardamom
pods.

* You may want to remove the smaller whole spices prior to adding the
yogurt so that unwitting guests don t eat them. Try the recommended
quantity of garlic. The flavour is surprisingly subtle. More yogurt
makes more gravy. Also a longer cooking time. Vary the amount of
chilies to suit your taste. This recipe is medium-hot. I hope this
satisfies your mouth-hunger. The spice quantities may be varied to
suit your preferences.

: Difficulty: easy, though timing matters when cooking the onions.
: Time: 20 minutes preparation, 1 1/2 hours cooking.
: Precision: measure the oil.

: Joseph Sotham <[email protected]>
: University of British Columbia, Vancouver BC
: It is better to travel happily than to arrive

: Copyright (C) 1986 USENET Community Trust

 

 
Servings: 2

 

Murkha Dal
1/4 c Butter 2 ts Black Mustard Seeds 1 Onion Finely Chopped 2 Cloves Garlic Finely : Chopped 1 TB Ginger Root Grated 1 ts Turmeric 2 Green Chiles Finely : Chopped 1 c Red Lentils 4 c Water 1 1/4 c Coconut Milk 1 ts Salt M (Upload by user)

Mushroom Curry
*Asian stores sell dried galangal, laos or kha in pieces or ground into a powder. You can substitute one teaspoon grated fresh gingerroot for galangal powder. In a large saucepan, mix coconut milk and galangal. Bring to a boil over medium heat. Add lime leaves, (Upload by user)

Mutton Dry Curry
Not all curries have scads of sauce. This one, from the book, "A Kitchen Symphony," compiled by the Singapore Symphony Orchestra Ladies League, is a dry durry from South India. Grind onions, garlic, ginger root, cloves, cinnamon and whole cardamom pods togethe (Upload by user)

Naan 1
* If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dou (Upload by user)

Naan 3
In a deep bowl, combine the flour, sugar, baking powder, baking soda and salt, and stir with a large spoon or fingers until well mixed. Make a shallow well in the center, drop in the eggs, and stir them into the flour mixture. Stirring constantly, pour in the milk in a slow (Upload by user)

Naan Indian Flat Bread
* If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, stick (Upload by user)

Naan 2
Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10 15 minutes. Add 2 ounces of oil or melted butter and knead again for 5 8 minutes. Form into a ball, cover with a damp cloth and let rise in a warm place until double in siz (Upload by user)

Naan
Combine ingredients to form a dough. Let rise until doubled, for about 1 hour. Punch dough down and divide it into 10 parts. Roll each into a thin circle. Brush one side with water. Spray griddle with noncaloric spray. Put circles on hot griddle, watered side up. Bake until (Upload by user)

Nam Phrik Kaeng Daeng Red Curry Paste Ett
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well (Upload by user)

Nam Phrik Kaeng Daeng Red Curry Paste
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well (Upload by user)
TAG: paste, ,

Nam Phrik Kaeng Ka Ri Yellow Curry Paste Et
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredi (Upload by user)
TAG: paste, ,

Nam Phrik Kaeng Ka Ri Yellow Curry Paste
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the in (Upload by user)
TAG: paste, ,

Nam Phrik Kaeng Khiao Wan Green Curry Paste
In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander cumin seed mixture and the shrimp past (Upload by user)
TAG: paste, ,

Nam Phrik Kaeng Khua Kaeng Khua Curry Paste
Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine textured paste. This can be stored in a glass ja (Upload by user)
TAG: paste, kaeng, ,

Nam Phrik Kaeng Som Sour Soup Curry Paste E
Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine textured paste. This can be stored in a glass j (Upload by user)
TAG: paste, ,

Navajo Pueblo Indian Fry Bread
Mix dry ingredients together. Add warm water to dry ingredients. Knead until dough is soft and elastic and does not stick to bowl. (If necessary, add a little more warm water. ) Shape dough into balls the size of a small peach. Let these sit for 15 minutes. Pat out a bit, pi (Upload by user)
TAG: dough, ,