Chicken Kurma

Serves 24

• 1 C grated unsweetened coconut
• 1/3 C raw cashew pieces
• 4 tbsp white poppy seeds (optional)
• 1 1/4 C veg oil
• 6 C thinly sliced red onion
• 3 tbsp garlic
• 3 tbsp ginger
• 3 tbsp chopped serrano chilies
• 4 C chopped tomato
• 1/2 C coarsly chopped cilantro leaves
• Masala
  • 1/2 C corriander seeds
  • 4 tsp cumin
  • 2 tsp black pepper
  • 1 tsp cayenne
  • 1 tsp turmeric
• 4 tsp garam masala
• 2 tbsp salt
• 1/2 C plain yogurt
• 8 lbs skinless, boneless thighs and breasts cut into 1 inch pieces

1. Blend coconut, cashews, poppy seeds, and 1 C water.
2. Heat 3/4 C oil and fry 4 C of onions until golden brown.
3. Stir in garlic, ginger, green chili and fry for 1 minute
4. Add tomato, 3/4 C cilantro, ground masala, garam masala, salt, and 2 C water.
5. Fry until the tomatoes break down and form a paste.
6. Add the yogurt and stir until dissolved.
7. Add the chicken and bring to a boil.
8. Reduce head to medium low and cover. Simmer for 30 minutes or until the chicken is cooked through.
9. Fry the remaining red onion in the remaining oil until very brown and crispy. Remove to a plate.
10. Add the coconut and cashew paste to the chicken and simmer for 10 more minutes.
11. Check salt.

-- PeteJohnson^? - 19 Mar 2006