chicken kurma

Chicken Kurma

Recipe:

1kg                         Chicken

1cup                        onions (sliced)

2tbsp                      poppy seeds

1tbsp                      coriander seeds

1tsp                        cumin seeds

1/2cup                    coconut cream

1/2cup                    yogurt

2cloves                   garlic

2tsp                        ginger

3                            cardamoms

3tbsp                      vegetable oil

6                            red chilies (whole)

                              salt
                              potatoes (optional)

Method:

1. Clean, wash and skin the chicken. Cut the chicken into manageable sizes (12-14pieces)
2. Soak poppy seeds in 1 cup warm water for 10 minutes.
3. Grind socked poppy seeds with red chilies, coriander seeds, cumin seeds, garlic and cardamom in a mortar (or food blender). 
4. Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir until fragrant. 
5. Add the chicken into the pan and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not get too brown.
6. Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil.
7. Reduce heat and add yogurt. Simmer for 5 minutes. 
8. Finish with coconut milk, stirring at medium heat for 30 seconds. (Do not over boil the coconut milk as it will separate from the curry).
9. Serve with hot rice.