Chicken Kurma

• 1/4 cup grated unsweetened coconut
• 1 1/2 tablespoons raw cashew pieces
• 1 tablespoon white poppy seeds (optional)
• 5 tablespoons vegetable oil
• 1 1/2 cups thinly sliced shallots or onion
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons finely chopped fresh green chilies (serrano or Thai)
• 1 cup chopped tomato
• 3 tablespoons coarsely chopped cilantro leaves, plus more for garnish
• 6 teaspoons coriander
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon turmeric
• 1 teaspoon Garam Masala (see below)
• 1 1/2 tablespoons salt
• 2 tablespoons plain yogurt
• 2 pounds boneless skinless chicken thighs and breasts, trimmed and cut into 1-inch pieces
• 4 whole pieces star anise
• 2 teaspoons fennel seeds
• 2 teaspoons ground cinnamon
• 2 teaspoons ground clove
• 2 teaspoons ground cardamom
• 1 teaspoon ground nutmeg

1. In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water.
2. Grind thoroughly to form a smooth paste like pesto.
3. (A mini processor works best for this.)
4. Set aside.
5. In a wide deep pan heat 3 tablespoons of the oil over medium-high heat.
6. Fry 1 cup of the shallots until light brown.
7. Stir in the garlic, ginger, green chili, and fry for 1 minute.
8. Add the tomato, 3 tablespoons cilantro, ground masala, garam masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste.
9. Add the yogurt and stir until it dissolves.
10. Add the chicken and bring to a boil.
11. Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through.
12. Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp.
13. Remove them to a plate.
14. Add the coconut and cashew paste to the chicken and simmer for 10 more minutes.
15. Check the salt.
16. Place the star anise in a coffee grinder and grind to a fine powder.
17. Measure out 2 teaspoonfuls, reserving the rest for another use.
18. Grind the fennel seeds in the coffee grinder to form a fine powder.
19. Combine all the ingredients and store in an airtight jar away from the light.
20. It will keep for 6 months.

coconut, cashew pieces, vegetable oil, shallots, garlic, ginger, fresh green chilies, tomato, cilantro, coriander, cumin, black pepper, cayenne, turmeric, garam masala, salt, plain yogurt, chicken, anise, fennel seeds, ground cinnamon, ground clove, ground cardamom, ground nutmeg

Taken from www.foodnetwork.com/recipes/chicken-kurma-recipe.html (may not work)