Ingredients: |
Ingredients: 1/2 cup canola oil
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 Tbsp finely chopped garlic
2 Tbsp chopped ginger
2 cups chopped tomatoes (2 large)
1 Tbsp salt
1/2 tsp ground black pepper
1 tsp turmeric
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp garam masala
1/2 tsp ground cayenne pepper
3 lbs chicken thighs, bone in
1 cup sour cream, stirred
1 cups water
1/2 cup chopped cilantro (including stems)
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Directions: |
Directions:In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and saute for 5-8 minutes, until onions are golden. Add garlic and saute for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook the masala for 5 minutes, or until the oil separates from the masala (do not skim this oil as it holds all the flavour).
Remove and discard skin from chicken thighs for 10 minutes. Wash thighs and add to the masala. Stir well. Cook thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
Transfer cooled chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it stats to boiled lightly. Stir in cilantro. |
This recipe for Vij Family's Chicken Curry is from