Andy's Murgh Kurma (Chicken Curry)

• 4-8 each cardamom pods green
• 2 pounds chicken
• 1 cup yogurt, plain
• 6-8 each cloves, whole
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon turmeric
• 1 medium onions
• 6-8 each peppercorns szechuan
• 4 tablespoons vegetable oil
• 2 each bay leaves
• 5 each garlic cloves
• 1/4 teaspoon ginger root
• 1 teaspoon black pepper
• 1/4 cup tomato puree (passata)
• 1 cup water

1. Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 1 hour.
2. Meanwhile, prepare the spices.
3. Chop the garlic and ginger, then add black pepper to this mixture.
4. Set aside in a small bowl.
5. Near the end of the hour of marinating, melt the shortening in a coverable skillet (woks will do).
6. Chop the onion and brown in the skillet for about 10 minutes.
7. After the onions are ready, add the garlic/ginger/pepper mixture.
8. Let simmer for approximately 5 minutes, then add the chicken.
9. Let the chicken simmer for approximately 30 minutes or until cooked.
10. Add the cardamoms, cloves, cinnamon, turmeric and bay leaves.
11. Leave them whole.
12. Simmer for 5 minutes.
13. Finally, add the tomato puree and water to the mixture and cook until the mixture has thickened.
14. Serve with rice and chapati.

cardamom pods, chicken, yogurt, salt, cinnamon, turmeric, onions, peppercorns szechuan, vegetable oil, bay leaves, garlic, ginger root, black pepper, tomato puree, water

Taken from recipeland.com/recipe/v/andys-murgh-kurma-chicken-curry-3100 (may not work)