CHICKEN KURMA

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.