A recipe for Chicken Kurma. Follow the simple recipe instructions for Chicken Kurma shared by other home cooking experts.
Ingredients
Stephen Ceideburg4 Cloves
3 Cardamom pods
1 Cinnamon stick
1 Tbs. Coriander seeds
1 Tsp. Cumin seeds
1 Tsp. Turmeric
6 Cloves garlic
1 Two-inch cube fresh ginger, peeled
2 c. Yogurt
Salt to taste
3 1/2 lb. To 4 pound chicken *
2 Tbs. Poppy seeds
2 Tbs. Cashews
10 Blanched almonds
2 Tbs. Unsweetened, shredded coconut
2 Tbs. Ghee
3 lg. Onions, finely chopped
4 Fresh green chiles, minced
2 Tbs. Chopped cilantro
* skinned, boned and cut into about 2 inch pieces
Directions
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. Courtesy, Sue Sista of Sue's India Cuisine" San Jose and Mountain View. From the San Jose Mercury News 6/9/93. "
