| CHICKEN KHORMA | ||
| 1 1/3 | kg | Chicken |
| 175 | ml | Yogurt, Plain |
| 1 | tsp | Turmeric |
| 4 | x | Garlic cloves |
| 1 | x | Onion |
| 3 | slc | Ginger |
| 5 | x | Clove |
| 5 | x | Cardamom |
| 40 | gm | Coconut |
| 25 | gm | Almonds |
| 100 | ml | Oil |
| 2 | x | cg Cinnamon stick |
| 25 | gm | Coriander |
| 1 | tsp | Cumin |
| 1 | tsp | Chile powder |
| 1 | tsp | Paprika |
| 1 | tsp | Salt |
Method :
- Wash and joint the chicken and place in a large bowl. Mix the yoghurt,turmeric and 1 crushed clove of garlic together and pour over the chicken. Leave overnight.
- Chop the onion and grind in a pestle and mortar the remaining garlic and the ginger. Crush the cloves and cardamoms, grate the coconut and roast the almonds. Heat the oil, fry the onion, garlic and ginger and when fragrant turn down the heat slightly and add the cloves, cardamoms, cinnamon stick,coriander powder, cumin powder, chile powder, paprika powder and salt. Stir fry for 3 minutes. Add the coconut and stir in. Add the chicken and marinade, mix well and then cover pan with a lid and simmer for approximately 1 hour, or until chicken is tender.
- Discard the cinnamon stick and sprinkle the almonds on top just prior to serving.