CHICKEN KURMA

Chicken cooked in rich creamy gravy Preparation Time : 20 minutes Cooking Time : 30 minutes Servings : 4

Ingredients

Chicken 1 kilogram Poppy seeds (khuskhus/posto) 2 tablespoons Onion 4 medium Red chillies 6 Garlic 2 cloves Coriander seeds 1 tablespoon Cumin seeds 1 teaspoon Green cardamom 3-4 Coconut, scraped 1/2 cup Oil 3 tablespoons Salt to taste Yogurt 1/2 cup Fresh cream 1/4 cup

Method

Clean, wash and skin chicken. Cut chicken into twelve to fourteen pieces. Soak poppy seeds in one cup of warm water for ten minutes. Drain. Peel, wash and slice onions. Deseed red chillies. Peel and wash garlic. Peel, wash and grind ginger to a fine paste. Grind poppy seeds with red chillies, coriander seeds, cumin seeds, garlic, green cardamoms and scraped coconut. Heat oil in a pan. Add onions and cook till they are translucent. Add ginger paste and stir for fifteen seconds. Add chicken pieces and cook on high heat for five minutes, stirring continuously. Make sure the chicken does not brown. Stir in the ground paste and add one cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for five minutes. Stir in fresh cream just before serving.