CHICKEN BRAISED WITH WHITE POPPY SEEDS, COCONUT MILK AND TOMATOES

Steps:

• Break cardamom pods open, and knock out small black seeds. Discard pods. In clean spice grinder, process cardamom and poppy seeds to fine meal. Transfer to bowl, fluff and separate any small clumps with fingertips. Set aside.
• Drain tomatoes, reserving 1/4 cup juice. Seed tomatoes, and julienne. Set aside.
• Dry chicken thighs on paper towel. Heat almond oil in 12-inch nonstick skillet. Add chicken, and cook until well browned, turning once. Sprinkle with salt and pepper, transfer to a plate and set aside.
• In same skillet, saute onions over medium heat until brown, stirring frequently, for 5 minutes. Stir in ground seeds, garlic, ginger, chilies, garam masala, tomato paste and reserved juice, and saute, stirring frequently until fragrant, about 2 minutes.
• Add coconut milk, chicken broth and tomatoes to pan, and bring to simmer. Return chicken thighs to sauce, cover, reduce heat to low and simmer until chicken is tender, about 15 minutes. Put chicken on warm platter, turn heat to high, and simmer sauce, stirring often, until it will coat the back of a spoon, 5 to 7 minutes. Add 1 teaspoon salt or more. Stir cilantro into sauce; spoon sauce over chicken. Serve with basmati rice and, if desired, wedges of lime.