Murgi kalia (chicken tomato curry) and radish shrimp bhaji recipe

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	Chicken tomato curry (murgi kalia)			Radish shrimp bhaji
	1 KG CHICKEN LEGS 1 ONION, chopped 4 TOMATOES, peeled and cut PIECE OF GINGERROOT, grated 2 CLOVES GARLIC, chopped 4 CARDAMOM PODS, split open and use seeds 1/2 TSP CORIANDER POWDER 1/2 TSP TURMERIC POWDER 1/2 TSP CINNAMON POWDER 6 CLOVES			300 GRAM SHRIMP, shelled 1 ONION, chopped 200 GRAM RADISH, diced 200 GRAM GREEN PEAS, cooked 2 GREEN CHILLIES, chopped 1/2 TSP TURMERIC HANDFUL GREEN CORIANDER, chopped
Fry the onion and garlic three minutes; add the chicken and fry until brown on all sides. Add all other ingredients and 1/2 a cup of water, bring to the boil, put a lid on and simmer for 20 minutes. Take the lid off and boil on high heat until the sauce thickens. Take out the cloves.			Fry the onion and the chillies 3 minutes. Add the turmeric and stir well. Add the radish and stir fry two minutes. Add the shrimp and stir fry three minutes more. Add the peas and heat the mixture well. Sprinkle with coriander.
When I hear the word "murgi", it always reminds me of the Bangladeshi line "Tor bap murgi chor", which is often used by class mates of the children, and which means "your father is a chicken thief". This is meant to be a serious insult; however, there is one even worse, and this one states, that your father is sexually involved with chickens. I will not repeat that one, because I do not want my site to be blocked by filters.			The word "bhaji" stands for fried vegetable and turmeric and is also a very popular dish in India, where among others "pav bhaji" (a mixture of curry, bread and potatoes) is famous.