Chicken Curry (family style) - Vij's Elegant and Inspired Indian Cuisine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup canola oil – or less or use broth
2 cups finely chopped sweet onion (2 large) – I would only use 1 cup unless the onion is very mild
3 inch stick of cinnamon
3 tbsp. finely chopped garlic
2 tbsp. finely chopped ginger
2 cups chopped tomatoes. I used drained tinned ones
1 tbsp.salt
½ tsp. ground black pepper
1 tsp. tumeric
1 tbsp. ground cumin
1 tbsp. coriander
1 tbsp. garam masala – if using commercial 2 tbsp.
½ tsp. ground cayenne pepper
3 lb. chicken thighs bone in
1 cup sour cream (can use low fat or fat free)
2 cups water
½ cup chopped cilantro –including stems
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Directions: |
Directions:In a large pan heat oil for 1 minute. Add onions and cinnamon and sauté for 5 to 8 minutes until the onions are golden. Add garlic and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala, and cayenne. Cook this for 5 min. or until the oil separates from the masala.
Remove and discard the skin from the chicken thighs. Wash thighs and add to the spice and onion mixture. Stir well. Cook chicken for 10 min until it looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium, cover and cook for 15 min. stirring two or three times until the chicken is cooked. Poke thighs with knife to see if chicken is cooked. Remove and discard cinnamon stick and let curry cool for at least ½ an hour.
Transfer cooked meat to a mixing bowl and remove the meat from the bones. Stir chicken back into curry. Just before serving reheat curry and stir in cilantro.
Serve in bowls over rice or with Nan bread on the side |
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Number Of
Servings: |
Number Of
Servings:6 large servings |
Personal
Notes: |
Personal
Notes: This sounds complicated but you can omit many of the spices - cinnamon, black pepper, turmeric, cumin, coriander, and cayenne. Replace with about about 3 teaspoons of Pat's Curry Powder to taste. Recipe in this book. Garam Masala recipe in this book.
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