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Chicken Doorma |
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Serves: 4 Print this RecipeHave Ready: 1 cup milk 1 1/2 cups coconut grated 1/4 cup cashew nuts 2 tablespoons poppy seeds 1 4-ounce can green chilies diced mild 1 teaspoon coriander ground 1/2 teaspoon cumin 2 tablespoons butter or margarine 1/2 teaspoon cinnamon ground 1 onion large, sliced 2 cloves garlic peeled and finely chopped 2 1/2 pounds broiler-fryer chicken 1 tomato chopped 1/8 teaspoon ginger ground 1 teaspoon salt 1/2 cup water 1 teaspoon lemon juice 1 cup white rice raw You'll Need: Small saucepan Measuring cups Mixing spoon In a small saucepan, bring milk and 1/2 cup coconut to a boil. Remove from heat and place in the blender with remaining 1 cup coconut, cashews, poppy seed, green chilies, coriander, and cumin seed. Blend to a fine paste. In a large skillet over medium-high heat, melt butter or margarine. Add cinnamon, onion, garlic, and chicken pieces, and fry until golden brown, using tongs to turn the chicken. Scrape the ground ingredients from the blender into the skillet with the rubber scraper; add the chopped tomato, ginger, salt, and 1/2 cup water. Set the timer and cook, covered, on low heat until tender, about 40 minutes. Just before removing from heat add the lemon juice. While the chicken is cooking, prepare rice according to the package instructions in a 1 1/2 -quart saucepan. Serve the chicken over the hot rice. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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