Vij's Family Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cups canola oil2 cups finely chopped onions (2 large)7.5-cm stick of cinnamon3 tbsp finely chopped garlic2 cups chopped tomatoes (2 large)1 tbsp salt1/2 tsp ground black pepper1 tsp tumeric1 tbsp ground cumin1 tbsp ground corinader1 tbsp garam masala1/2 tsp ground cayenne pepper1.4 kilos chicken thighs, bone in1 cup sour cream, stirred2 cups water1/2 cup chopped cilantro (including stems)
In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon and saute for five to eight minutes until onions are golden. Add ginger, tomatoes, salt, black pepper, tumeric, cumin, corinader, garam masala, and cayenne. Cook this masala for rive minutes or until the oil separates from the masala.
Remove an 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 heat to medium, cover, and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Poke thighs with a knife. If the meat is still pink, cook for five more minutes.
Remove and discard he 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 starts to boil lightly.
Stir in cilantro.
Serve with naan or rice, Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user ADUMBUSPRIME.
Remove an 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 heat to medium, cover, and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Poke thighs with a knife. If the meat is still pink, cook for five more minutes.
Remove and discard he 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 starts to boil lightly.
Stir in cilantro.
Serve with naan or rice, Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user ADUMBUSPRIME.
Nutritional Info Amount Per Serving
- Calories: 257.6
- Total Fat: 20.2 g
- Cholesterol: 19.5 mg
- Sodium: 1,221.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.0 g
- Protein: 7.9 g