Spice Traders' Chicken Curry
Ready In: 45 mins
Serves: 4
Ingredients
- 1 1⁄4 cups onions, finely chopped
- 2 garlic cloves, chopped
- 1 piece ginger, chopped (half-inch)
- 1 hot green chili pepper (optional)
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon cumin seed
- 1 cup tomatoes, diced (canned or fresh)
- 2 tablespoons sour cream
- 2 tablespoons yogurt, plain (not low-fat)
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- salt (to taste)
- 2 lbs chicken thighs, skinned, bone-in, washed, and drained (or 8 boneless thighs)
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander leaves, chopped
Directions
- Mince the onions, garlic, ginger, and chili in a food processor.
- Warm the oil in a nonstick skillet over medium-high heat. Add the cumin seeds. After a few seconds, when they begin to sputter, add the minced onion mixture.
- Saute, stirring occasionally for 5 to 10 minutes, until the onions are browned.
- Process the tomatoes in the food processor until smooth.
- Reduce the heat to medium under the skillet and add the tomatoes. Cook for 5 to 8 minutes, until all the liquid has evaporated and the oil appears around the edges.
- Add the sour cream and the yogurt and stir continuously for about 5 minutes, until the oil appears again.
- Add all the spices and salt and cook for one minute.
- Now add the chicken thighs, coating well with sauce. Cover and bring to a boil.
- Immediately reduce the heat to medium-low and cook, stirring occasionally, for 30 minutes, or until the chicken is tender.
- Uncover and mix in the lemon juice and fresh coriander leaves.
- Transfer to a serving dish and serve alongside plain rice.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off