Kurma Chicken

Kurma Chicken

1 1/2kg chicken, cut into 12 large pieces
1 tsp salt
1 ripe tomato, cut into 4-5 pieces
6-7 tbsp oil

(A) :
4cm stick cinnamon
3 cloves
4 cardamoms, pods removed
2 big onions, sliced thinly

Blend together (B) :
2 1/2cm ginger
10 cloves garlic
12 shallots
4 green chillies, seeded

Mix into a paste with water (C) :
2 tbsp coriander powder (ketumbar)
3/4 tbsp fennel powder (jintan manis)
1/2 tbsp cumin powder (jintan putih)
1 tsp ground white pepper
1 tsp turmeric powder ( kunyit)

Grind finely:
5 cashewnuts
5 almonds
2 cups thin coconut milk
2 tomatoes halved
2 green chillies, split
3 potatoes, halved

Seasoning:
1 1/2 tsp salt
1/2 tsp sugar
2 tbsp lime juice
2 stalks coriander leaves

Season chicken with salt and tomato for 30 minutes.
Heat oil in an earthen pot and fry (A) until onions turn soft. Add blended ingredients (B) and stir fry well. Put in (C) and fry until fragrant and oil separates.
Mix in chicken and fry until well coated with spices. pour in coconut milk and add the potatoes, green chillies and tomatoes. Simmer until chicken is tender. Add the ground cashewnuts and almonds. Cook until gravy thickens.
Add coriander leaves, cover pot and leave for 5-10 minutes. Dish out and serve.