Hope these will help.

Joe

CHICKEN KURMA CURRY
8 chicken breast pieces, bone attached
3 large onions
8 garlic cloves
1/4 c. chopped nuts (cashews or walnuts)
3 cans tomatoes, chopped
1 (8 oz.) sour cream
SPICES:
6 tbsp. ground coriander
3 tsp. ground cumin
3 tsp. ground turmeric
1 1/2 tsp. chili powder
10 whole pepper corns
6 whole green cardamoms
1 1/2" of cinnamon stick, broken up
Salt & pepper
1. Roast chicken until done, but still moist.
2. Remove bone. Cut chicken into 1/2" pieces. Reserve.
3. Chop garlic and onions. In an oven proof pot, saute in oil until soft.
4. Add all other spices to sauteed garlic and onions and cook for 5 minutes.
5. Combine tomatoes, chicken and nuts with garlic and onions. Bake at 350 degrees for 1 hour.
6. Add salt and pepper to taste. Add sour cream just before serving. Do not boil after sour cream has been added.
7. Serve with rice, a green salad and crusty bread.
8. There are several opportunities here for a visually stimulating presentation. It looks better if the sour cream is folded in with streaks of color left.

CHICKEN KURMA
2 lg. onions
2 cloves garlic
3 tbsp. butter
1 1/2 tsp. grated fresh ginger
3 cloves
4 whole cardamoms
1 stick cinnamon
2 bay leaves
6 to 8 skinless chicken thighs
1 tbsp. ground coriander
2 tsp. ground cumin
1/4 c. yogurt
2 potatoes
Salt
Pepper
1/2 c. light cream
Sugar
Saute the first 8 ingredients. Add chicken thighs and cook several minutes on each side. Add the ground cumin and coriander. Cook several minutes longer and add yogurt. Reduce heat and cook, covered, about 45 minutes until chicken is tender. Add potatoes 20 to 25 minutes before chicken is tender. Add salt and pepper to taste. Add about 1 tablespoon sugar and the light cream. Cook uncovered 10 minutes or until sauce is thick. Serve over rice. A Bengali dish usually served during Eid or special occasions.