Sindhi Chicken Curry

8 Servings
100% would make this recipe for Sindhi Chicken Curry again.

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.

1 : 10

0 : 40

Log in (free) to see larger recipe photos!

50 chefs marked this Sindhi Chicken Curry recipe as Favorite
2 chefs marked this as Try Soon
Recipe look good to you?

Sindhi Chicken Curry Ingredients

1 cup plain yogurt - room temp, stirred to a creamy consistency	1 1/2 teaspoons cumin powder
1 teaspoon cornstarch	3/4 teaspoon turmeric
2 tablespoons oil	3/4 teaspoon cayenne
2 cups finely chopped onions	28 ounces tomatoes chopped liquid (1 can/box)
1 tablespoon ginger root peeled & minced	1/2 cup cilantro chopped
1 tablespoon garlic - minced	2 teaspoons salt or to taste
4 teaspoons green chilies preferably serranos	1 1/2 teaspoons garam masala
12 large chicken thighs skinned, rinsed and wiped dry	1/4 cup cilantro chopped
1 tablespoon coriander powder

Instructions for Sindhi Chicken Curry

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).

8. 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.

Nutrition: per serving (1 thigh & sauce) Rice not included
Cal: 205 Cal from fat: 83
Total Fat 9g, Saturated fat: 2g, Chol: 64mg
Sodium: 630mg, Potassium: 498mg
Total Carbs: 11g, Fiber 1g
Protein: 20g

Main Ingredient: ChickenCuisine: Indian

Ingredient Insight - look inside this recipe

Cayenne

Chicken

Cilantro

Coriander

Cornstarch

Cumin

Garlic

Ginger

Masa

Onion

Salt

Tomato

Turmeric

Yogurt

Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner

for flavor and categorization

This recipe appears on the following menus:

Try Soon!!

by lineroy

Ways to use up Leftover Chicken

admin

Weekly menu

by Nillepigen

I had never tried Indian cooking before, this was very easy and tasted wonderful

rusticic
on Jun 15 2008 10:46AM

Excellent! My family loved this dish. Even the kids (who don't normally eat curry dishes) loved it. I didn't have fresh cilantro available, but I didn't notice it missing. I was a little unsure of which kind of tomatoes to put in - the recipe states "28oz. tomatoes chopped liquid" - I had stewed tomatoes, pureed tomatoes (tomato sauce) and whole tomatoes, so I put in the can of whole tomatoes and just chopped them up and also included all the juice. Anyways, it's a great dish and actually very fast to make.

Shelltine
on Feb 8 2008 6:00PM

Total Time: 1:00
Active time: 0:30

I didn't get the nice color like the photo, but this was really good! Nice and spicy, just how I like it!

gijane02
on Jun 3 2007 12:17PM

It was great the first day and ay 2 I made a casserole.I added in layers Al Dente fettucine ( red chile) a spicy pasta , shredded mozerrella chese, shredded Mexican cheese mix, a 28oz can of diced tomatoes, and 1 cup v8. This makes the lfet over great and creates a new reicpe. b4b28b1 My husband liked it, my Mexican son-in law does too.

b4b28b1
on Apr 17 2007 6:13PM

This dish freezes very well for up to 4 months. Reheat on low heat. Sprinkle with garam masala and cumin powder. Cover and let stand for 2 to 3 minutes to allow the aroma of the spices to infuse the curry. Transfer to a serving dish and sprinkle with chopped cilantro before serving.

bfmcd
on Mar 16 2007 2:19PM

Mine didn't come out the nice orange color?? Tasted great and the family liked it. Thanks

Anchorseal
on Nov 19 2006 11:24AM

Total Time: 1:10
Active time: 0:40

I thought this dish was great. I cut back on the peppers also and that was just fine. Served with Naan Bread as a side. Yum, Yum

jimshim
on Jun 30 2006 9:03PM

Total Time: 1:45
Active time: 0:45

WOW!!!! This is a great dish!!!!! I used 2 teaspoons serrano instead of 4, and thought that was enough. I served the chicken with Jasmine rise, and it was delicious. I will definitely make this again, and again, and again, and again....

petra
on Apr 19 2006 1:29AM

Lovely. Flavour is complex but still fresh. Definitely nothing left for freezing.

AmeliaP
on Mar 8 2006 1:59PM

This recipe came out perfect! I will most definitely keep this recipe in heavy rotation at my house. There was extra sauce left over, so I added tofu and had it for lunch the next day. Perfection.

Pixie_Black
on Mar 4 2006 8:04AM

Great recipe! Used chicken breasts, nonfat yogurt, and jarred jalapenos (for serranos). Turned out delicious.

zyq999
on Mar 3 2006 12:30AM

[I made edits to this recipe.]

promfh
on Nov 22 2005 1:17AM

I replaced the chicken thighs with chicken breast and added potatoes and green beans. It turned great!

carenem1969
on Oct 24 2005 9:24AM

jiml
on Sep 15 2005 3:26PM

Really delicious! Layers of flavor, pretty spicy with those serrano chilies. A couple of notes... since one guest tonight doesn't like dark meat, I substituted chicken breast instead of the thighs (sliced about 1x1/2 inch long) and it worked beautifully. Also, two markets I went to were out of garam masala; I could have made it from scratch but didn't have the time. Worked just fine without it. Served on basmatic rice. Have added this to my favorites list and will most definitely make this dish again.