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