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.”

True story.

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

  

1. Rinse chicken and pat dry.
2. Stir together yogurt and cornstarch until smooth.  Set aside.
3. 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.
4. Stir in ginger, garlic and chile.  Saute for 2 minutes.  Increase heat to medium-high.  Add chicken and brown well, 6 to 8 minutes.
5. Reduce heat to medium.  Add coriander, cumin, turmeric and cayenne pepper.  Mix well and cook for 2 to 3 minutes.
6. Add tomatoes, yogurt mixture, 1/2 cut cilantro and salt.  Mix well.  Cover and brign to a boil.
7. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
8. Remove from heat.  Stir in garam masala and 3 tbsp cilantro.
9. Garnish with remaining cilantro before serving.  Service with rice or an Indian bread.

Enjoy!

Lisa 😉

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