Coriander Chicken Kurma
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
6 chicken thighs, boneless, skinless, cubed
4 medium onions, chopped
3 cloves garlic, minced
2 bunches of coriander
5-6 green chiles (Thai or Indian)
2 cups coconut milk
2 tsp cumin seeds
5-6 cloves
1 stick cinnamon
2 whole star anise
1 tsp turmeric powder
2 tsp cumin powder
1 tsp coriander powder
2 tsp garam masala
Salt and oil as needed
For the marinade:
1 tsp turmeric
2 tsp cumin powder
1 tsp coriander powder
Salt to taste
Instructions:
Toss the chicken in the marinade spices and set aside for at least an hour. When ready, saute the onions and garlic in oil until soft. Set aside to cool to room temperature.
In a blender, combine the coriander, chilies and onion mixture to a puree. Brown the chicken pieces and reserve. In the same pan, saute the cloves, cinnamon and anise in a little oil until the aromas are released. Add cumin seeds and roast for a minute. Add all the dry masala and roast for a few seconds.
Pour in the blended puree along with the coconut milk and bring to a boil. Add the chicken pieces and cook on medium until the chicken is done. You can adjust the thickness of the curry by adding water. Every time you add water, bring the mixture back to a boil.
From forkspoonknife.com