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Chicken Kurma

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      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.
 
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