Chicken Kurma
Serves:
Ingredients:
Stephen Ceideburg
3 1/2
lb
To 4 pound chicken *
2
tb
Poppy seeds
2
tb
Cashews
10
Blanched almonds
2
tb
Unsweetened, shredded
coconut
2
tb
Ghee
3
lg
Onions, finely chopped
4
Fresh green chiles, minced
Salt to taste
2
c
Yogurt
4
Cloves
3
Cardamom pods
1
Cinnamon stick
1
tb
Coriander seeds
1
ts
Cumin seeds
1
ts
Turmeric
6
Cloves garlic
1
Two-inch cube fresh ginger,
peeled
2
tb
Chopped cilantro
Method:
* skinned, boned and cut into about 2 inch pieces Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric until you have a powder.
Chop garlic and ginger into a paste.
Combine both mixtures with yogurt and salt.
Add chicken to this mixture and marinate 2-3 hours.
Grind poppy seeds, cashews and almonds in a blender or spice mill until you have a powder.
Combine with coconut and set aside.
Heat ghee in a large skillet and cook onions until golden brown.
Add poppy seed mixture and mix well.
Put chicken and yogurt marinade into a heavy bottom pot.
Add onion mixture, fresh chiles, half the cilantro and 1 1/2 cups water.
Cook, uncovered, until chicken is tender and sauce thickens.