Categories: Poultry, Usenet 
      Yield: 6 servings 
  
      4    Green cardamon pods 
           -(up to 8) 
      2 lb Chicken 
      1 c  Plain yogurt 
      6    Cloves, whole 
           -(up to 8) 
      1 ts Salt 
      2 ts Cinnamon 
      1 ts Turmeric 
      1 md Onion 
      6    Szechuan peppercorns 
           -(up to 8) 
      4 tb Vegetable oil 
      2    Bay leaves 
      5    Garlic cloves 
           -(or less, to taste) 
    1/4 ts Ginger root 
      1 ts Black pepper 
    1/4 c  Tomato puree 
      1 c  Water 
  
  Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 
  1 hour. 
   
  Meanwhile, prepare the spices.  Chop the garlic and ginger, then add black 
  pepper to this mixture.  Set aside in a small bowl. 
   
  Near the end of the hour of marinating, melt the shortening in a coverable 
  skillet (woks will do).  Chop the onion and brown in the skillet for about 
  10 minutes. 
   
  After the onions are ready, add the garlic/ginger/pepper mixture.  Let 
  simmer for approximately 5 minutes, then add the chicken. Let the chicken 
  simmer for approximately 30 minutes or until cooked. 
   
  Add the cardamoms, cloves, cinnamon, turmeric and bay leaves.  Leave them 
  whole.  Simmer for 5 minutes.  Finally, add the tomato puree and water to 
  the mixture and cook until the mixture has thickened. Serve with rice and 
  chapati. 
   
  NOTES: 
   
  *  A simple chicken curry. 
   
  : Difficulty:  moderate. 
  : Time:  1 hour marinating, 15 minutes preparation, 1 hour cooking. 
  : Precision:  approximate measurement OK. 
   
  : Andy House 
  : Software Engineering Institute, Pittsburgh, PA, USA 
  : ahouse@dz.sei.cmu.edu 
   
  : Copyright (C) 1986 USENET Community Trust