Chicken Kurma (Sista)

Course : Curry
Serves: 6
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4 whole cloves
3 whole cardamom pods
1 piece cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
6 cloves garlic
1 piece fresh ginger -- peeled
2 cups yogurt
1 teaspoon salt to taste
3 1/2 pounds to 4 pound chicken
2 tablespoons poppy seeds
2 tablespoons cashews
10 medium blanched almonds
2 tablespoons unsweetened -- shredded
2 tablespoons ghee
3 large onions -- finely chopped
4 medium fresh green chiles -- minced
2 tablespoons chopped cilantro

Preparation / 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. 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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