I know the title says chicken curry – but the sauce made an awesome Prawn Masala another day!
I don’t know how I have managed to forget about getting this recipe on here! It is a tried and true favorite, and as delicious as it is the first day – even better the 2nd. I always find my curry recipes make more sauce than needed on the first night and so the sauce will show up with a different protein or vegetable a couple days later – tasting amazing.
1/3 cup canola oil (or ghee)
2 cups finely chopped onions
3 inch piece of cinnamon stick
3 tbsp finely chopped garlic
2 tbsp finely chopped ginger
2 cups chopped tomatoes (or 1 large can)
1 tbsp salt
1 tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1 tsp ground cayenne pepper
1 lbs chicken thighs, bone in
1 cup sour cream
1 cup water
1/2 cup chopped cilantro
In large pan, heat oil or ghee on medium heat until shimmering. Add onions and cinnamon – saute for 5-8 minutes until they have reached a rich, golden yellow color. Add garlic and saute for another few minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this over medium heat until the oil separates from the masala.
Wash chicken thighs well and add to the masala. Stir well and cook chicken thighs until they look cooked on the outside (about 10-15 minutes). Add sour cream and water – stir well. Increase heat slightly until it starts to boil,then turn down to gently simmer. Stir occasionally, and continue to cook until chicken is cooked through. (at least 30 minutes depending on the size of the chicken thighs)
Remove and discard cinnamon stick.
Stir in cilantro just at serving time and serve with basmati rice. We also love it served with Roasted Tandoori Cauliflower with Mint Cilantro chutney …. yummmmmmy.
Try this with cooking the masala, and then stirring in a vegetarian option of tofu or vegetables! Also amazing with any number of seafood options – pictured today here with prawns.
