1 ts Poppy seeds
1 kg Chicken pieces
4 md Onions
3 cl Garlic
Fresh ginger (1"); peeled
2 tb Desiccated coconut
2 Green chilies
1/2 ts Turmeric
50 g Cilantro
3 tb Ghee
4 Cloves
1 Cinnamon stick (1")
2 Black cardamoms
1 pn Ground nutmeg
Salt
4 tb Yoghurt; lightly whisked
450 ml Chicken stock
1 tb Lemon juice
Soak the poppy seeds in hot water for 15 minutes, then drain
thoroughly. Thinly slice two of the onions.
Chop the remaining onions and process with the garlic, ginger,
coconut, poppy seeds, green chilies, turmeric and half the
cilantro leaves until they form a smooth paste. Coarsely chop the
remaining cilantro. Heat the ghee in a heavy saucepan. Add the
cloves, cinnamon, cardamoms, nutmeg and salt. Stir fry them for 2
to 3 minutes, then add the sliced onion. Continue to stir fry
until the onion is golden brown, then add the paste and cook for a
few more minutes.
Add the chicken, the chopped cilantro and yoghurt, and stir fry
for a few minutes until all the ingredients are well blended. Pour
in the stock. Bring to the boil, then reduce heat and allow to
simmer, stirring occasionally, until the chicken is cooked and the
sauce thickened, approximately one hour. Stir in the lemon juice
and serve.
