Murgha Kari (chicken Curry With Tomatoes) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
This dish from the Punjab,
1/2 cup: Butter or cooking oil,
-takes only 30 minutes to,
1 cup: OR 1 can, (8-oz.) tomato
-prepare. In india,
-sauce,
Fresh tomatoes would be,
2 t: Salt,
-used in this dish.,
1 each: Frying chicken, (2 to 3
4 medium: Onions, chopped
-pounds),
2 T: Curry powder,
3/4 cup: Hot water,
Directions:
Use a casserole or large skillet with lid. Cook onions and curry
powder in butter for 10 to 15 minutes. Add tomato sauce and salt.
Disjoint and skin chicken, and place in sauce. Cook, uncovered, over
medium heat, turning frequently until sauce becomes quite dry and
chicken tests done with fork, about 15 minutes. Add hot water, cover
pot, and cook over low heat for 5 minutes. Makes 4 servings. From:
Steve Herrick Source: [Womans Day Encyclopedia of Cookery - Vol. 6]
Submitted By FRED TOWNER On 10-16-94
Source from luhu.jp
powder in butter for 10 to 15 minutes. Add tomato sauce and salt.
Disjoint and skin chicken, and place in sauce. Cook, uncovered, over
medium heat, turning frequently until sauce becomes quite dry and
chicken tests done with fork, about 15 minutes. Add hot water, cover
pot, and cook over low heat for 5 minutes. Makes 4 servings. From:
Steve Herrick Source: [Womans Day Encyclopedia of Cookery - Vol. 6]
Submitted By FRED TOWNER On 10-16-94
Source from luhu.jp