Sindhi Chicken Curry
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."Most amazing curry I have ever made! I used chicken thigh fillets - my family dont like bones! Was an absolute hit. Have made it a few times now - dont use cheap tinned tomatoes, make sure you use good quality ones - the cheap ones make it revolting! A hit in our house...
Also made this for a casual get together - about 12 people, i doubled the recipe - wanting the leftovers for the next day - there were none!! Served it with couscous, rice, papadams, youghurt mixed with garlic, mint and lebanese cucumber...divine!!" - Annmaree
Yield: 12 Ready in 45 minutes
favorite of 3,692 people 2,361 people want to try
Verified by stevemur
|1 cupplain yogurt; - room temp, stirred to a creamy consistency|
|2 tablespoonsVegetable oil|
|2 cupsonions; finely chopped|
|1 tablespoonginger root; peeled & minced|
|1 tablespoongarlic; minced|
|4 teaspoonsgreen chilies; preferably serranos|
|12 largechicken thighs; skinned, rinsed and wiped dry|
|1 tablespooncoriander powder|
|1 1/2 teaspoonscumin powder|
|28 ouncestomatoes; chopped liquid (1 can/box)|
|1/2 cupCilantro; chopped|
|2 teaspoonssalt; or to taste|
|1 1/2 teaspoonsGaram masala|
|1/4 cupCilantro; chopped|
Sindhi Chicken Curry Preparation
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
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
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.
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