Thursday, January 14, 2016

Chicken Curry

2 tbsp canola oil
2 tbsp butter
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 tbsp finely chopped garlic
2 tbsp chopped ginger
2 cans (19 oz) diced tomatoes
1 tsp salt
½ tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
½ tsp ground cayenne pepper
3 lbs bone-in chicken thighs
1 cup sour cream
½ cup chopped cilantro

In a large pan, heat oil and butter on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes. Add garlic, ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 30 minutes.

Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken 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.

Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooled chicken to a mixing bowl. 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 starts to boil lightly. Stir in cilantro.

Serve with basmati rice and naan.
Option: use a precooked chicken, shredded in place of chicken thighs.

Source: VIJ FAMILY’S CHICKEN CURRY (Ottawa Citizen, Jan 14 2016, Page D2)

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