*  Exported from  MasterCook Mac  *
 
                 Murgh Korma - Quick Chicken Korma - India
 
 Recipe By     : Madhur Jaffrey’s  Quick & Easy Indian Cooking
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Madhur Jaffrey’s  Quick          Madhur Jaffrey
                 India
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      1 1/2 piece  fresh ginger root -- peeled and chopped
    6      cloves        garlic -- coarsely chopped
    6      tbsps         vegetable oil
    3                    bay leaves
    1      2 piece      cinnamon stick
    8                    cardamom pods
    4                    cloves
      1/4  tsp           black cumin seeds
    4 1/2  ozs           onions -- finely chopped
    1      tbsp          ground coriander
    1      tbsp          ground cumin
    3      canned        plum tomatoes -- chopped
    3      lbs           chicken pieces, skinned -- cut into servings
    1      tsp           chili powder -- or to taste
      3/4  tsp           salt
    3      tbsps         single cream
 
 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, cardamon 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, chili 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 thickened. Stir gently.
 
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 Per serving (excluding unknown items): 270 Calories; 23g Fat (71%
 calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 439mg
 Sodium