Category: Chicken
Rating: 3.72
Servings: 6


1 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 cup yogurt
1 salt to taste
3 1/2 lb to 4 pound chicken *
2 tablespoon poppy seeds
2 tablespoon cashews
10 blanched almonds
2 tablespoon unsweetened, shredded coconut
2 tablespoon ghee
3 large onions, finely chopped
4 fresh green chiles, minced
2 tablespoon chopped cilantro

Directions: How to Cook Chicken Kurma

* 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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