Chicken Kurma (Sista)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each | cloves |
*
|
| 3 | each | cardamom pods |
*
|
| 1 | each | cinnamon sticks |
*
|
| 1 | tablespoon | coriander seeds |
|
| 1 | teaspoon | cumin seeds |
|
| 1 | teaspoon | turmeric |
|
| 6 | cloves | garlic |
|
| 1 | cube |
ginger
fresh, one inch, peeled |
*
|
| 2 | cups | yogurt |
|
| 1 | x |
salt
to taste |
*
|
| 3 ½ | pounds | chicken |
|
| 2 | tablespoons | poppy seed |
|
| 2 | tablespoons | cashew nuts |
*
|
| 10 | each |
almonds
blanched |
*
|
| 2 | tablespoons |
coconut
unsweetened, shredded |
*
|
| 2 | tablespoons | ghee (clarified butter) |
|
| 3 | large |
onions
finely chopped |
|
| 4 | each |
green chili peppers
fresh, minced |
*
|
| 2 | tablespoons |
cilantro
chopped |
|
Trans-fat Free, High Fiber
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 to 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 1½ cups water.
Cook, uncovered, until chicken is tender and sauce thickens.
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