Yummy Chicken Curry
photo by CandyTX
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 8 ounces sour cream
- 1 small onion, chopped
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 1⁄2 teaspoon ginger powder
- 2 lbs cut-up chicken, with deep scores in them (I often use 6 skinless, boneless breasts)
- 4 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 medium onion, chopped
- 1 tomatoes, chopped
- 3 ounces tomato paste
- 1 cup water
- salt
- cooked basmati rice
directions
- Mix together first 6 ingredients in a large bowl with a lid.
- Add chicken and cover.
- Place in fridge to marinate at least 3 hours- preferably over night.
- In a large, deep frying pan or electric skillet, heat cooking oil on medium.
- Add mustard seeds and cook until they pop (you may want to cover the pan during this).
- Add tumeric, garam masala, medium onion, tomato and tomato paste.
- Simmer 15 minutes, stirring occasionally.
- Add the chicken and sour cream mixture.
- Simmer on medium for 15 minutes.
- Add 1 cup water and salt.
- When mixture comes to a boil, cover and simmer on low for about 45 minutes.
- Serve chicken with the lovely gravy it is in over basmati rice and poori if available.
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Reviews
RECIPE SUBMITTED BY
mommycook
Fairport, NY
<p>I am a stay at home mom/ former Dietitian who reads cookbooks and cooks to destress. I have 2 young boys who are extremely active. <br />I collect cookbooks as an addiction and a hobby. I have a wide range from Naked Chef, to bed and breakfast cooking, to Greek, Italian, French, Indian, Japanese and Middle Eastern food. I love trying ethnic recipes and restaurants and then going back to old American standards. <br />I spend most of my day either in the kitchen or outside running around with the boys. My husband and I are in the process of planning an addition and creating our dream kitchen.</p>