Sindhi Chicken Curry
Source of Recipe
the web
Recipe Introduction
This is the quintessential north Indian style chicken curry, with the onion and tomato based gravy. It is a simple home-style version, but the texture and bright appetizing color make it suitable for company as well.
Serving Size: 8 Servings
List of Ingredients
1 cup plain yogurt ; - room temp, stirred to a creamy consistency
1 teaspoon cornstarch
2 tablespoon oil
2 cups finely chopped onions
1 tablespoon peeled minced ginger root
1 tablespoon minced garlic
4 teaspoons green chilies ; preferably serranos
12 chicken thighs ; skinned, rinsed and wiped dry
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne
28 ounces chopped tomatoes ; with liquid (1 can/box)
1/2 cup cilantro ; chopped
2 teaspoons salt ; or to taste
1 1/2 teaspoons garam masala
1/4 cup cilantro ; chopped
Recipe
1. Stir yogurt and cornstarch together until smooth. Set aside.
2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer.
3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.
5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.
6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).
S. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread.
Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005
www.suneetavaswani.com
Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum.
Suneeta's Quotes & Notes:
"You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/
Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric when doubling a recipe". It will be too bitter.
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