*  Exported from  MasterCook Mac  *
 
         Lal Shorve Vala Murgh - Chicken & Spicy Red Sauce - India
 
 Recipe By     : Madhur Jaffrey’s  Quick & Easy Indian Cooking
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Madhur Jaffrey’s  Quick          Madhur Jaffrey
                 India
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2  lbs           chicken pieces -- cut into servings
    2      tsps          salt -- or to taste
                         freshly ground black pepper
   14      cloves        garlic, or more to taste -- chopped
    4      inch piece    fresh ginger root -- chopped
      1/2  c             vegetable oil
           pinch         ground asafetida -- optional
    2      tsps          cumin seeds
    4      inch          cinnamon stick
   12                    cardamom pods
   10                    whole cloves
    6                    dried hot red chilies
   10                    whole cloves
    1      tsp           ground turmeric
      1/2  tsp           cayenne pepper -- or to taste
      3/4  qt            chopped tomatoes
    1 1/2  lbs           potatoes -- cut in 1 1/2″ chunks
 
 Sprinkle chicken lightly with salt and black pepper and set aside. Blend
 garlic, ginger  and 3 tablespoons water into paste. Put oil in wide
 nonstick pan over medium- high heat. When oil is hot put asafetida in
 pan.  A few seconds later put in cumin. Wait 10 seconds and put in
 cinnamon, cardamom, cloves and red chilies. Stir. Put in garlic and
 ginger. Stir and fry for 2 minutes. Put in chicken, turmeric, and
 cayenne, Sir-fry for another minutes. Put in tomatoes, potatoes, 1 1/4
 cups water and 1 teaspoon salt. Bring to a boil,  cover, turn to low and
 simmer gently 25-30 minutes, until potatoes are tender. Remove hard
 spices before serving.
 
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 Per serving (excluding unknown items): 634 Calories; 43g Fat (59%
 calories from fat); 35g Protein; 33g Carbohydrate; 154mg Cholesterol;
 708mg Sodium

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