*  Exported from  MasterCook  *
 
                               CHICKEN KURMA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    4                    Cloves
    3                    Cardamom pods
    1                    Cinnamon stick
    1       tb           Coriander seeds
    1       t            Cumin seeds
    1       t            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       tb           Poppy seeds
    2       tb           Cashews
   10                    Blanched almonds
    2       tb           Unsweetened, shredded
                         -coconut
    2       tb           Ghee
    3       lg           Onions, finely chopped
    4                    Fresh green chiles, minced
    2       tb           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 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.
  
 
 
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