CHICKEN KURMAH

Ingredients:
1 medium size chicken
2 tomatoes, cut into quarters
1 grated coconut
4 tbsp sour cream or yoghurt

"A" TO GRIND TO A PASTE:
5 small onions
2 cloves garlic
1 inch long ginger
1 piece turmeric
3 candle nuts

"B" INGREDIENTS TO BE FINELY SLICED:
4 fresh red chillies
10 small onions or shallots

"C" TO USE AS WHOLE:
1 piece cinnamon, about 1 inch long
2 cardamoms
3 cloves
1 star anise

"D" GRIND INTO A PASTE:
3 tbsp coriander seeds
1 tsp anise seeds
1 dessertspoon cumin seeds
1 dessertspoon white peppercorns
5 almonds



DIRECTIONS

Cut chicken into medium serving pieces. Season or marinate chicken in "A", sour cream or yoghurt and 1 teaspoon salt. Keep for about 30 minutes. Add 4 - 5 cups of water to the coconut to squeeze out coconut milk. Heat pan with ghee or corn oil. When hot, add in spices "C", "D" and "B" to fry. Add in chicken and continue to fry until aromatic. Pour in the coconut milk and simmer until the chicken is tender, about 30 minutes. Add in the tomatoes and simmer for another few minutes. Adjust seasonings. Dish out to serve with plain boiled rice