Murgh Musallampoultry 1 chicken 1 pinch fresh ginger (about 2 cm of 13 garlic cloves 1 large onion 1 cinnamon stick 2 whole brown cardamom pods 4 whole green cardamom pods 1 whole star anise (use all 8 13 black peppercorns 7 cloves 5 ml turmeric 5 ml red chili powder (or substit 2 green chilies 125 ml yogurt 60 ml oil (preferably ghee, if ava 1 to taste 1 fresh coriander leaves (opti Recipe by: Joseph Sotham University of British Columbia, Vancouver BC 1. Clean and joint chicken. If you don't like the skin, remove it. 2. Mash the ginger into a paste (or chop finely) and mince the garlic. 3. Heat oil in a large frying pan. Use ``medium high heat''. 4. Break apart the star anise to release the seeds inside the arms. To the 5. Add the chicken, turmeric, and chili powder and cook on a medium heat, 6. When the oil starts to separate (the gravy will have oil floating on it Author's Notes: This recipe is the real thing. Throw out your curry powder: you'll neve This is the basic recipe. Try varying the whole spice combinations unt Difficulty : easy, though timing matters when cooking the onions. Precision : measure the oil. |
