• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Kurma

  • Recipe Submitted by on

Category: Indian, Poultry

 Ingredients List

  • 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

 Directions

* 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.



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