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Chicken Kurma

  • 6servings
  • 180minutes
  • 713calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 each cloves

  2. 3 each cardamom pods

  3. 1 each cinnamon stick

  4. 1 tablespoon coriander seeds

  5. 1 teaspoon cumin seeds

  6. 1 teaspoon turmeric

  7. 6 each garlic cloves

  8. 1 each ginger fresh, peeled,

  9. 2 inch cube

  10. 2 cups yogurt

  11. 1 x salt to taste

  12. 3 1/2 pounds chicken breast halves, boneless and skinless cut into 2 inch pieces

  13. 2 tablespoons poppy seeds

  14. 2 tablespoons cashew nuts

  15. 10 each almonds blanched

  16. 2 tablespoons coconut unsweetened, shredded

  17. 2 tablespoons ghee (clarified butter)

  18. 3 large onions finely chopped

  19. 4 each green chili peppers fresh, minced

  20. 2 tablespoons cilantro chopped*

Instructions Jump to Ingredients ↑

  1. Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric until you have a powder.

  2. Chop garlic and ginger into a paste.

  3. Combine both mixtures with yogurt and salt.

  4. Add chicken to this mixture and marinate 2-3 hours.

  5. Grind poppy seeds, cashews and almonds in a blender or spice mill until you have a powder.

  6. Combine with coconut and set aside.

  7. Heat ghee in a large skillet and cook onions until golden brown.

  8. Add poppy seed mixture and mix well.

  9. Put chicken and yogurt marinade into a heavy bottom pot.

  10. Add onion mixture, fresh chiles, half the cilantro and 1 1/2 cups water.

  11. Cook, uncovered, until chicken is tender and sauce thickens.

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