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home > recipes > meat > murgh korma
Preparation and cooking time: about 40 minutes Serves 2-3 1/4 C cooking oil 1 medium-size onion, peeled and chopped 2 whole dried red chiles 1 cinnamon stick, broken up 3 cloves 1/2 chicken (1 to 1 1/2 lbs) skinned and cut up 5/8 C yogurt 1/4 tsp salt 2 TBS freshly ground black pepper 1/2 lb fresh or frozen peas Heat oil in a large saucepan over medium-low heat. When hot, add the onions, chiles, cinnamon, and cloves and cook, stirring frequently, until onions brown. Add the chicken pieces and stir frequently until the meat is seared on all sides. Mix the yogurt with 5/8 C water and add this to the saucepan with the salt and pepper. Cover and cook over low heat for 20 minutes. Add the peas, cover, and cook for 10 minutes longer.

Murgh Korma


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list all recipes for MEAT (1007)
list all Indian recipes (136)
list all recipes by AMANDA (175)


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keyword: murgh
keyword: korma
ethnicity: indian
recipes for meat
recipes by amanda
Email Address:
(posted February 7, 2005)

Preparation and cooking time: about 40 minutes
Serves 2-3

1/4 C cooking oil
1 medium-size
onion, peeled and chopped
2 whole dried red chiles
1
cinnamon stick, broken up
3 cloves
1/2
chicken (1 to 1 1/2 lbs) skinned and cut up
5/8 C yogurt
1/4 tsp
salt
2 TBS freshly ground black pepper
1/2 lb fresh or frozen peas

Heat oil in a large
saucepan over medium-low heat. When hot, add the onions, chiles, cinnamon, and cloves and cook, stirring frequently, until onions brown. Add the chicken pieces and stir frequently until the meat is seared on all sides. Mix the yogurt with 5/8 C water and add this to the saucepan with the salt and pepper. Cover and cook over low heat for 20 minutes. Add the peas, cover, and cook for 10 minutes longer.


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