From mightymidget69@hotmail.com Sun Sep 30 12:22:54 2001
Date: Sun, 30 Sep 2001 12:04:28 +0100 (GMT+01:00)
From: mightymidget69@hotmail.com
Reply-To: currygalore@smartgroups.com
To: currygalore@smartgroups.com
Subject: [currygalore] Murgh Korma 

Murgh Korma - Quick Chicken Korma
By Madhur Jaffrey

Ingredients
11/2" piece fresh ginger root, peeled and chopped 
6 cloves garlic, coarsely chopped 
6 tablespoons vegetable oil 
3 bay leaves 
2" piece cinnamon stick 
8 cardamom pods 
4 cloves 
1/4 teaspoons black cumin seeds
4 1/2 ounces onions, finely chopped 
1 tablespoon ground coriander 
1 tablespoon ground cumin 
3 canned plum tomatoes, chopped 
3 lbs. chicken pieces, skinned
1 teaspoon chilli powder, or to taste 
3/4 teaspoon salt 
3 tablespoons single cream 

Method
Blend ginger, garlic and 3 tablespoons water into smooth paste. 
Put oil in wide frying pan and set over high heat, when very hot put in bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. 
Stir and put in onions, Stir-fry for about 3 minutes or until onions turn brownish. 
Put in paste from blender, ground coriander, ground cumin and fry for a minute. 
Put in chopped tomatoes and fry for another minute. 
Put in chicken, chilli powder, salt and 1 cup water, bring to boil, cover turn heat to medium and cook for 15 minutes, turning chicken pieces over now and then. 
Remove cover, add cream and cook on high heat for another 7-8 minutes or until sauce is thickened. Stir gently




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