Chicken Kurma
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
41
Spice
57
Sweetness
65
Sourness
33
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Poppy Seed (white optional)5 tbsps
Vegetable Oil1.5 cups
Shallot (thinly sliced)2 tsps
Garlic (minced)2 tsps
Ginger (minced)1 cup
Tomato (chopped)6 tsps
Coriander1 tsp
Cumin1 tsp
Black Pepper1 tsp
Cayenne1 tsp
Turmeric1 tsp
Garam Masala (see below)1.5 tbsps
Salt2 tbsps
Plain Yogurt2 tsps
Fennel Seed2 tsps
Ground Cinnamon2 tsps
Ground Cardamom1 tsp
Ground NutmegDirections:
1
In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water
2
Grind thoroughly to form a smooth paste like pesto
3
(A mini processor works best for this
4
In a wide deep pan heat 3 tablespoons of the oil over medium-high heat
5
Fry 1 cup of the shallots until light brown
6
Stir in the garlic, ginger, green chili, and fry for 1 minute
7
Add the tomato, 3 tablespoons cilantro, ground masala, garam masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste
8
Add the yogurt and stir until it dissolves
9
Add the chicken and bring to a boil
10
Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through
11
Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp
12
Remove them to a plate
13
Add the coconut and cashew paste to the chicken and simmer for 10 more minutes
14
Check the salt
15
Place the star anise in a coffee grinder and grind to a fine powder
16
Measure out 2 teaspoonfuls, reserving the rest for another use
17
Grind the fennel seeds in the coffee grinder to form a fine powder
18
Combine all the ingredients and store in an airtight jar away from the light
19
It will keep for 6 months
20
) Set aside