Chicken kurma
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 4 | Cloves | |
| 3 | Cardamom pods | |
| 1 | Cinnamon stick | |
| 1 | tablespoon | Coriander seeds |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Turmeric |
| 6 | Cloves garlic | |
| 1 | Two-inch cube fresh ginger, peeled | |
| 2 | cups | Yogurt |
| Salt to taste | ||
| 3½ | pounds | To 4 pound chicken * |
| 2 | tablespoons | Poppy seeds |
| 2 | tablespoons | Cashews |
| 10 | Blanched almonds | |
| 2 | tablespoons | Unsweetened, shredded coconut |
| 2 | tablespoons | Ghee |
| 3 | larges | Onions, finely chopped |
| 4 | Fresh green chiles, minced | |
| 2 | tablespoons | Chopped cilantro |
Directions
* 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 1½ cups water. Cook, uncovered, until chicken is tender and sauce thickens.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.