Chicken Korma - 7

Course : Indian
Serves: 8
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Ingredients:

2 large chickens 3 lb
2 cups yogurt
2 cloves garlic
2 medium onions -- chopped
1 teaspoon ground paprika
2 teaspoons gingerroot -- finely chopped
1/8 teaspoon pepper
2 tablespoons chicken stock
2 teaspoons ground coriander
1/2 teaspoon ground chile
1 teaspoon ground cumin
1/8 teaspoon peeled cardamom pods
1 teaspoon poppy seeds
1 teaspoon ground turmeric
1 piece bay leaf
2 tablespoons cilantro -- chopped
2 1/2 pounds chicken joints
 

Preparation / Directions:

Cut up chicken into serving-sized pieces. Marinate chicken in a mixture of yogurt, 1 clove of the garlic, 1/2 onion, paprika, gingerroot and pepper, covered, a few hours. Sauté remaining garlic and onions in 2 tablespoons stock until soft. Add coriander, chile, cumin, cardamom, poppy seeds and turmeric and sauté 2-3 minutes. Add chicken, remaining marinade and cover with water. Add bay leaf and simmer about 45 minutes or until chicken is tender. Sprinkle with cilantro. Serve over rice.


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