Andy's murgh kurma (chicken curry)

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