Recipe - Chicken Khorma

1 1/3 kg Chicken
175 ml Plain yoghurt
1 teaspoon Turmeric
4 Cloves garlic
1 Onion
3 sl Ginger
5 Cloves
5 Cardamoms
40 g Coconut
25 g Almonds
100 ml Oil
2 Cm cinnamon stick
25 g Coriander
1 teaspoon Cumin
1 teaspoon Chilli powder
1 teaspoon Paprika
1 teaspoon Salt

Wash and joint the chicken and place in a large bowl. Mix the yoghurt,
turmeric and 1 crushed clove of garlic together and pour over the
chicken. Leave overnight. Chop the onion and grind in a pestle and mortar
the remaining garlic and the ginger. Crush the cloves and cardamoms, grate
the coconut and roast the almonds. keat the oil, fry the onion, garlic
and ginger and when fragrant turn down the heat slightly and add the
cloves, cardamoms, cinnamon stick, coriander powder, cumin powder, chilli
powder, paprika powder and salt. Stir fry for 3 minutes. Add the coconut
and stir in. Add the chicken and marinade, mix well and then cover pan
with a lid and simmer for approximately 1 hour, or until chicken is tender.
Discard the cinnamon stick and sprinkle the almonds on top just prior to
serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini