Murgh Korma

submitted by amanda


Preparation and cooking time: about 40 minutes
Serves 2-3

1/4 cup cooking oil
1 medium-size onion, peeled and chopped
2 whole dried red chiles
1 cinnamon stick, broken up
3 cloves
1/2 chicken (1 to 1 1/2 lbs) skinned and cut up
5/8 cup yogurt
1/4 tsp salt
2 TBS freshly ground black pepper
1/2 lb fresh or frozen peas

Heat oil in a large saucepan over medium-low heat. When hot, add the
onions, chiles, cinnamon, and cloves and cook, stirring frequently, until
onions brown. Add the chicken pieces and stir frequently until the meat
is seared on all sides. Mix the yogurt with 5/8 cup water and add this to
the saucepan with the salt and pepper. Cover and cook over low heat for
20 minutes. Add the peas, cover, and cook for 10
minutes longer.

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