Sindhi Chicken Curry
I love Indian food. The first time I tried it was when I was a foreign exchange student at the University of London. My Welsh friend, Phil, and I would go to a different Indian restaurant each Friday and I would eat the leftovers all week. This was partly because I was a broke college student and partly because I couldn’t cook, well, anything.
One day Phil said to me, “Lisa, you don’t cook; you don’t clean; you’d make a terrible wife.”
“Yes,” I said, “but I’d make an excellent husband.”
Here is an excerpt from Easy Indian Cooking, Second Edition by Suneeta Vaswani ($19.95 US.) © 2013 Robert Rose Inc.www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.:
Sindhi Chicken Cury
- 12 skinless bone-in chicken thighs, about 4 lbs.
- 1 cup plain nonfat yogurt, at room temperature
- 1 tsp cornstarch
- 2 tbsp oil
- 2 cups finely chopped onions
- 1 tbsp minced peeled ginerroot
- 1 tbsp minced garlic
- 1 tbsp minced green chiles
- 1 tbsp coriander powder
- 1 1/2 tsp cumin powder
- 3/4 tsp turmeric
- 3/4 tsp cayenne pepper
- 1 can (28 oz.) tomatoes, chopped, including juice
- 1/2 cup cilantro, chpped
- 2 tsp salt or to taste
- 1 1/2 garam masala
- 1/4 cup cilantro, chopped, divided
- Rinse chicken and pat dry.
- Stir together yogurt and cornstarch until smooth. Set aside.
- In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saute until beginning to color, 6 to 8 minutes. Reduce heat to medium and saute until dark golden, 10 to 12 minutes longer.
- Stir in ginger, garlic and chile. Saute for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
- Reduce heat to medium. Add coriander, cumin, turmeric and cayenne pepper. Mix well and cook for 2 to 3 minutes.
- Add tomatoes, yogurt mixture, 1/2 cut cilantro and salt. Mix well. Cover and brign to a boil.
- Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
- Remove from heat. Stir in garam masala and 3 tbsp cilantro.
- Garnish with remaining cilantro before serving. Service with rice or an Indian bread.
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