It was a fabulous Indian food fest weekend at my home. I am excited to share some of these fantastic recipes with you, adapted from Vij’s Elegant And Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala. Starting off today, here is a post for a really delicious creamy Vij Family’s Chicken Curry recipe. Please note that the cookbook had suggested using all chicken thighs; but, I used a mix of chicken breasts and thighs for this curry which ultimately pleased everyone. :-)
Recipe adapted from Vij's Elegant And Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala
Vij Family's Chicken Curry
½ Cup Canola Oil
2 Cups Finely Chopped Onions (2 Large)
3-inch Stick of Cinnamon
3 Tbsp Finely Chopped Garlic
2 Tbsp Chopped Ginger
2 Cups Chopped Tomatoes (2 Large)
1 Tbsp Sea Salt
½ tsp Ground Black Pepper
1 tsp Turmeric
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Garam Masala
½ tsp Ground Cayenne Pepper (I used 1 ½ tsp)
3 lbs Chicken Thighs, bone in
1 Cup Sour Cream, stirred
2 Cups Water
½ Cup Chopped Cilantro (including stems)
In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for 5 to 8 minutes, until onions are golden. Add garlic and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 5 minutes, or until the oil separates from the masala.
Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for another 15 to 20 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
Transfer cooled chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat the curry on medium heat until it starts to boil lightly. Stir in cilantro.