Friday, September 22, 2006

Chicken Korma (Marinated)

8 Servings

2 (2 1/2-3lb) chickens; cut in serving pieces
2 c yogurt
2 Cloves garlic; minced
2 md Onions; chopped
1 ts Ground paprika
2 ts Finely chopped gingerroot
2 tb Chicken stock
2 ts Ground coriander
1/2 ts Ground chile
1 ts Ground cumin
ds Peeled cardamom pods
1 ts Poppy seeds
1 ts Ground turmeric
1 Bay leaf
2 tb Chopped cilantro

Marinate chicken in a mixture of yogurt, 1 clove
of the garlic, 1/2 onion, paprika, gingerroot and
pepper, covered, a few hours.

Sauté remaining garlic and onions in 2 tablespoons
stock until soft. Add coriander, chile, cumin,
cardamom, poppy seeds and turmeric and sauté 2-3
minutes. Add chicken, remaining marinade and cover
with water. Add bay leaf and simmer about 45
minutes or until chicken is tender. Sprinkle with

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