Chicken Coconut Kurma

Spice mix 1 (rub):
1 t cumin seeds
3/4 t coriander seeds
3/4 t fennel seeds
1 t ground ginger
1/2 t ground garlic
1/4 t cayenne

Spice mix 2 (curry):
2 t cumin seeds
1 1/2 t coriander seeds
2 t fenugreek seeds
3 dried bay leaves
1/2 t celery seeds
1 t ground turmeric

Garam Masala:
8-12 green cardamom pods (or 1 1/2-2 t ground cardamom)
1 tbsp cloves
1 tbsp black peppercorns
25g/1 oz coriander seeds
25g/1 oz cumin seeds
4 short cinnamon sticks
1/3 whole nutmeg (or 3/4 t ground)
3 star anise pods

1 whole chicken, cut into pieces
kosher salt
ghee or vegetable oil
7 cloves of garlic
1 inch gingerroot
1 1/2 c chicken broth
1 medium onion
1 8-12 oz can diced tomatoes
4 T whole-milk yoghurt
1 12 oz can coconut milk
4 T cream

For all spice mixes:
Toast the whole spices in a small, DRY sauté pan over low heat until fragrant and warm, you should be able to just smell the spices, but be very careful not to burn them. Grind them in a coffee grinder you dedicate solely to grinding spices. Add in any pre-ground spices and grind to mix in.

Wash the chicken pieces and pat dry with paper towels. Season with spice mix #1 and kosher salt and let sit for an hour. Then fry in ghee or oil until brown and crispy on both sides, remove from the pan.

In a blender, add in 1/2 c of the chicken broth and the garlic and ginger. Purée until smooth.  Dice the onion.  Sauté in the pan, adding a little kosher salt to sweat.  Once soft, add in the garlic/ginger paste mix and fry until almost dry. Add in 1 tablespoon of spice mix #2 (curry) and fry until fragrant, about 30 seconds.  Add in the tomatoes and cook for 3-4 more minutes. Whisk the yogurt into the coconut milk and add to the pan, stirring well.  Add in the rest of the chicken broth, chicken pieces, and any accumulated juices.  Bring to a boil then reduce to a simmer and cover for 30 min until the chicken is quite tender. Remove the lid, add in the cream, 2 tsp of the garam masala, stir, turn up heat to medium and continue cooking until the sauce has thickened considerably.

Serve with rice and buttered, toasted naan.

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One thought on “Chicken Coconut Kurma

  1. Pingback: Garam Masala « foodnography

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