Title: Chicken Kurma
Categories: Indian, Chicken
Yield: 6 Servings

Stephen Ceideburg
4 Cloves
3 Cardamom pods
1 Cinnamon stick
1 tb Coriander seeds
1 ts Cumin seeds
1 ts 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.

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