astray recipes: Chicken kurma

Categories: Indian; Chicken
Yield: 6 servings

Measure	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

* 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.

chicken kurma