Chicken Kurma
"Kurma is a creamy, mild curry from North India. This is the Kerala Muslim version of the northern classic, taught to me by a Mappila woman named Haseena Sadick. Her version has rich, layered flavors, and it's thickened with a coconut and cashew paste...."
INGREDIENTS
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1/4 cup grated unsweetened coconut
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1 1/2 tablespoons raw cashew pieces
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1 tablespoon white poppy seeds (optional)
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5 tablespoons vegetable oil
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1 1/2 cups thinly sliced shallots or onion
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2 teaspoons minced garlic
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2 teaspoons minced ginger
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2 teaspoons finely chopped fresh green chilies (serrano or Thai)
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1 cup chopped tomato
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3 tablespoons coarsely chopped cilantro leaves, plus more for garnish
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6 teaspoons coriander
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1 teaspoon cumin
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1/2 teaspoon black pepper
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1/4 teaspoon cayenne
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1/4 teaspoon turmeric
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1 teaspoon Garam Masala (see below)
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1 1/2 tablespoons salt
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2 tablespoons plain yogurt
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2 pounds boneless skinless chicken thighs and breasts, trimmed and cut into 1-inch pieces
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4 whole pieces star anise
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2 teaspoons fennel seeds
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2 teaspoons ground cinnamon
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2 teaspoons ground clove
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2 teaspoons ground cardamom
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1 teaspoon ground nutmeg
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