Recipe - Chicken Kurma

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 Twoinch cube fresh ginger,
peeled
2 cup Yogurt
Salt to taste
3 One half pound To 4 pound chicken *
2 tablespoon Poppy seeds
2 tablespoon Cashews
10 Blanched almonds
2 tablespoon Unsweetened, shredded
coconut
2 tablespoon Ghee
3 lg Onions, finely chopped
4 Fresh green chiles, minced
2 tablespoon 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 23
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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini