Ingredients: |
Ingredients: 1/2 cup canola oil
2 cups finely chopped onions
3-inch stick of cinnamon
3 tbsp. finely chopped garlic
2 tbsp. finely chopped ginger
2 cups chopped tomatoes
1 tbsp. salt
1/2 tsp. ground black pepper
1 tsp. turmeric
1 tbsp. ground cumin
1 tbsp. garam masala
1/2 tsp. ground cayenne pepper
3 lbs chicken thighs, bone in
1 cup sour cream, stirred
2 cups water
1/2 cup chopped cilantro (including stems)
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Directions: |
Directions:Put the onions and cinnamon stick in one bowl. Measure the salt, pepper, turmeric, cumin, coriander, garam masala and cayenne into another bowl.
Heat the oil in a skillet for 1 minute. Add the onions and cinnamon and cook, stirring occasionally, until the onions start to turn golden, about 10 minutes. Add the garlic and cook for 4 minutes. Add the ginger, tomatoes and the spices to the skillet. Cook for about 5 minutes, until the oil separates from the masala.
While the masala is cooking, remove the skin from the chicken thighs. Add the chicken thighs to the masala and stir well. Cook for about 10 minutes, turning them after 5 minutes. Stir in the sour cream and and the water and increase heat to bring it to a boil. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
When chicken is cooked, remove the cinnamon stick and let curry cool for at least 30 minutes. Remove the chicken and using latex gloves, tear the meat from the bones and put the meat back in the sauce.
**At this point the curry could be refrigerated to serve later or the next day.
When ready to serve, gently heat the curry until hot, stir in the cilantro. Serve with rice. |
This recipe for Vij's Family's Chicken Curry is from