Chicken Kurma

Stephen Ceideburg 4 Cloves

3 Cardamom pods

1 Cinnamon stick

1 tb Coriander seeds

1 ts Cumin seeds

1 ts Turmeric

6 Cloves garlic

1 Two-inch cube fresh ginger,

-peeled 2 c Yogurt

Salt to taste 3 1/2 lb To 4 pound chicken *

2 tb Poppy seeds

2 tb Cashews

10 Blanched almonds

2 tb Unsweetened, shredded

-coconut 2 tb Ghee

3 lg Onions, finely chopped

4 Fresh green chiles, minced

2 tb Chopped cilantro

* 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.