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                              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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