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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Kurma is a creamy, mild curry from North India. This is the Kerala Muslim version of the northern classic, taught to me by a Mappila woman[ named Haseena Sadick. Her version has rich, layered flavors, and it's thickened with a coconut and cashew paste.] Ingredients:
1/4 cup grated unsweetened coconut |
1 1/2 tablespoons raw cashew pieces |
1 tablespoon white poppy seeds (optional) |
5 tablespoons vegetable oil |
1 1/2 cups thinly sliced shallots or onion |
2 teaspoons minced garlic |
2 teaspoons minced ginger |
2 teaspoons finely chopped fresh green chilies (serrano or thai) |
1 cup chopped tomato |
3 tablespoons coarsely chopped cilantro leaves, plus more for garnish |
6 teaspoons coriander |
1 teaspoon cumin |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne |
1/4 teaspoon turmeric |
1 teaspoon garam masala (see below) |
1 1/2 tablespoons salt |
2 tablespoons plain yogurt |
2 pounds boneless skinless chicken thighs and breasts, trimmed and cut into 1-inch pieces |
4 whole pieces star anise |
2 teaspoons fennel seeds |
2 teaspoons ground cinnamon |
2 teaspoons ground clove |
2 teaspoons ground cardamom |
1 teaspoon ground nutmeg |
Directions:
1. Ground masala:
2. In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water. Grind thoroughly to form a smooth paste like pesto. (A mini processor works best for this.) Set aside.
3. In a wide deep pan heat 3 tablespoons of the oil over medium-high heat. Fry 1 cup of the shallots until light brown. Stir in the garlic, ginger, green chili, and fry for 1 minute. Add the tomato, 3 tablespoons cilantro, ground masala, garam masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste.
4. Add the yogurt and stir until it dissolves. Add the chicken and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through.
5. Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp. Remove them to a plate.
6. Add the coconut and cashew paste to the chicken and simmer for 10 more minutes. Check the salt.
7. Garam Masala:
8. Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use.
9. Grind the fennel seeds in the coffee grinder to form a fine powder.
10. Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months.
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