Vij's Family Chicken Curry
- 1/2 c. canola
- 2 c. finely chopped onion (2 large)
- 3-inch cinnamon stick
- 3 tbsp garlic
- 2 tbsp ginger, chopped
- 2 c. chopped tomato (1 large or from can)
- 1 tbsp salt
- 1/2 tsp. ground black pepper
- 1 tsp. turmeric
- 1 tbsp. ground cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1/2 tsp cayenne
- 3 lbs. chicken thighs with bone in
- 1 c. sour cream, stirred
- 2 c. water
- 1/2 c. chopped cilantro with stems
Heat oil on med 1 min. Add onions, cinnamon stick and saute 5-8 mins. Add garlic saute 4 mins. Add ginger, tomato, salt, pepper, turmeric, cumin, coriander, garam masala, cayenne. Cook 5 mins until oil separates.
Remove skin from chicken. Wash and add. Cook for 10 minutes until chicken is cooked on the outside. Add cream and water. Increase heat to med-high. When boiling, reduce heat to med; cover and cook 15 mins, stirring a few times, until chicken is complete cooked. Poke thighs to check. Remove cinnamon stick.
Take meat out and peel off the bone. Stir back in. Heat on med. until it boils lightly. Stir in cilantro.
Talia’s notes: it is thicker if you use tomato sauce from a can rather than a tomato. We just used boneless chicken.
Source: Globe and Mail.