Chicken Curry a La Mussoorie

Submitted by Erin Justice

"I havn't made this is a while. But it is so good! I got it from the Curries Without Worries book bu Sudha Koul"

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 6

ingredients

• 2 medium onions, chopped
• 4 garlic cloves
• 1 tablespoon fresh ginger, chopped
• 2 tablespoons water
• 3⁄4 cup ghee
• 1 teaspoon whole cumin seed
• 1 teaspoon ground turmeric
• 1⁄4 teaspoon coriander powder
• 6 cardamom seeds, crushed
• 1 cinnamon stick, crushed
• 2 bay leaves
• 1 teaspoon salt
• 1 pinch nutmeg
• 2 frying chickens, cut up
• 1 pint sour cream
• 2 tablespoons blanched slivered almonds
• 1 cup cilantro, chopped

directions

1. Puree the onions, garlic, ginger and water in a blender.
2. In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg.
3. In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle.
4. add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated.
5. Add the chicken, stir fry until chicken turns golden brown.
6. Add the spice mixture, and stir until they start to give a fagrance.
7. Add sour cream, stirring constantly.
8. Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender.
9. Before serving, sprinkle almonds, and then fresh cilantro on the curry.
10. Serve hot over basmati rice.