Top-ranked recipe named "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.
"Very good dish! This was my first time making Curry chicken and it wont be my last....using this recipe of course! I didnt have green chilies so I used green peppers and added chili powder. I only had 3 oz of greek yogurt so I added 5 oz of sour cream to it. All of the flavors worked well together. My hubby enjoyed it....he said he felt like he was dining at an Indian restaurant! I brought a serving in to work the next day for a coworker who is an avid Big Ove user, and he said would not change a thing! Maybe next time I'll add green peas to it. A+"- mogriff1
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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lovemyfood2 2 months agoMade this last week. It tasted really good. The only thing was when I added yogurt it made the color not as red. Little disappointed.
Moomah 2 months agoI've made this twice. The first time I enjoyed the flavor but had problems with the process. The second time I made the following changes: - browned the thighs first and set aside. - built the sauce starting with onions, then peppers, then two tablespoons of tomato paste (an addition), then garlic/ginger, then spices - deglazed with a splash oh red wine -added tomatoes and yogurt and stirred till blended -put chicken back in with juices - covered it and put in 300 degree oven for about an hour -finished it with cilantro It was much better this way. The consistency of the sauce was better and the chicken more tender.
Azaxyr 6 months agoThis was delicious. Thanks
skiesrblue 6 months agoIt's really a lovely curry.... the only thing I do thats different is turn the heat down low towards the end and let it simmer for about an hour........delicious !
mogriff1 1 year agoMade this dish again...this time for a party. Everyone loved it! I used jallepeno peppers instead. Wonderful flavors.
cringer35 1 year agoBy far one of the most appetizing chicken curry recipes I have prepared! I also like to add a can of drained peas to the dish.
Ryapickinup 1 year agoThis was delicious! My wife and I were both very happy with choosing this dish.
GoodCooker12 1 year agoI left out the heat due to 2 toddlers eating it and added the heat back by eating it with sambal oelek. It was still delicious! I also only used 1 tsp of salt, added peas and simmered it longer (2 hrs?) in a Dutch oven. I had trouble with the onion mixture burning while I was cooking the chicken (not enough liquid in the pan) and had to transfer to a second pot (Dutch oven). Next time I'll just cook it in a Dutch oven. Planned on freezing the leftovers but couldn't resist eating it again the next night!!
Marc9852 1 year agoMake this at home and skip the Lunchtime Lunch buffet!
mogriff1 1 year agoVery good dish! This was my first time making Curry chicken and it wont be my last....using this recipe of course! I didnt have green chilies so I used green peppers and added chili powder. I only had 3 oz of greek yogurt so I added 5 oz of sour cream to it. All of the flavors worked well together. My hubby enjoyed it....he said he felt like he was dining at an Indian restaurant! I brought a serving in to work the next day for a coworker who is an avid Big Ove user, and he said would not change a thing! Maybe next time I'll add green peas to it. A+