Chicken kurma (sista)

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.

Related recipes