Sean's Curry
Ready In: 2 hrs
Serves: 4
Ingredients
- 1⁄2 cup canola oil
- 2 cups onions, chopped medium
- 1 (3 inch) cinnamon sticks
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped ginger
- 2 cups chopped tomatoes or 796 ml no-salt-added diced tomatoes, drained
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garam masala
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon asafoetida powder
- 1 teaspoon red chili pepper flakes
- 1 1⁄2 kg skinless chicken thighs, bone in
- 1 cup sour cream, stirred
- 1 cup chopped cilantro (including stems)
- 3⁄4 cup frozen peas
Directions
- Heat oil in a large skillet.
- Cook the onions and cinnamon in the oil stirring occasionally, until the onions are starting to turn light brown, about 10 minutes.
- Add the garlic and cook for 5 minutes.
- Add the ginger, tomatoes, and all the spices to the skillet, cook for about 5 minutes, until the oil starts to separate from the other ingredients.
- Add the chicken thighs and cook for about 20 minutes, turning them over after about 10 minutes.
- Stir in the sour cream and bring to a low boil.
- Once it is boiling, reduce the heat to a simmer, add cilantro, peas and stir. Cover and cook for 20 minutes, stirring occasionally.
- Remove the cinnamon stick.
- If you like you can remove the chicken from the curry, take chicken off the bone and cut into bite size pieces and then return the meat to the curry.
- Serve over Basmati rice.
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