Vij Familys Chicken Curry Recipes

Steps:

• Heat the oil on medium.
• Add the onions and the cinnamon stick and sauté until the onions turn golden (5-8 minutes).
• Add garlic and cook for another 4 minutes.
• Add ginger, tomatoes and your spice mix (salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne). Cook for 5 minutes or until the oil separates.
• Now in with the chicken:.
• Skin the chicken rinse them (you can do this while the masala cooks).
• Add chicken to the masala, turning and coating the pieces well.
• Cook for 10 minutes, until the chicken starts to brown.
• Stir in the sour cream and water and increase the heat to medium-high.
• Wait for a boil, reduce heat and cover. Cook for 15 minutes or until chicken is completely cooked, being sure to stir the pot a few times.
• When your chicken is cooked, remove the pan from the heat. Fish out the cinnamon and let your food cool for 30 minutes or more. Remove the chicken from the pot and its meat from its bones before adding the meat back into the masala.
• Before serving, heat it all up again on medium heat until it starts to simmer. Remove from the heat, stir in cilantro.

Steps:

• In a large pan, heat oil on medium for 1 minute. Add onions and cinnamon, sauté for 5 to 8 minutes. Add garlic and sauté for another 4 minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala, and cayenne. Cook for 5 minutes or until the oil separates from the masala. Remove and discard skin from chicken. Wash thighs and add to masala. Cook for 10 minutes, until chicken looks cooked on outside. Add sour cream and water and stir well. Increase heat to medium high. When curry starts to boil, reduce to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke thighs with a knife, if meat is pink, cook for 5 more minutes. Remove and discard cinnamon stick. Cool curry for 30 minutes. Transfer cooled chicken to mixing bowl. Peel meat off bones, wearing latex gloves. Stir meat back into curry. Just before serving, heat curry on medium until it starts to boil lightly. Stir in cilantro. Serve with rice and naan.

Steps:

• In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for five minutes, until the oil separates. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for five more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooked 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 curry on medium heat until it starts to boil lightly. Stir in cilantro.