Meat/Chicken Kurma
| A: | 2T poppy seeds |
| B: | 6 red chillies, seeded |
| 1T coriander seed | |
| 1t cumin seed | |
| 2c garlic, minced | |
| 3-4 green cardamom | |
| 1/2C coconut, shredded | |
| C: | 3T oil |
| 1C onions, sliced | |
| D: | 1" candied ginger, minced |
| E: | 4 chicken breasts, cut into 1" pieces |
| F: | 1/2C plain yogurt |
| salt | |
| G: | 1/4C whole milk, as needed |
| 1. | Soak (A) in warm water 10min, grind with (B) and add to 1C water. |
| 2. | Heat (C) and saute in pan until translucent. Add (D) and stir for 15 seconds. |
| 3. | Add (E) and cook over high heat for a few minutes, but do not brown. |
| 4. | Add the water/paste, bring to a boil, reduce heat, add (F), and simmer 5 min. |
| 5. | Add (G) and serve with rice. |
Servings: 4