Chicken Korma
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
ds Pepper
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 cilantro.
Variation: Serve over rice.