Recipe: Classic Chicken Curry (Indian)

CLASSIC CHICKEN CURRY

"This is a classic curry recipe from Punjab for a dish that is the mainstay of Indian restaurant menus. We like chicken thighs because they're flavorful and hold up well to long, slow cooking. Not browning the meat makes the sauce more delicious with juices from the chicken adding flavor. You can substitute lamb, beef or vegetables for chicken."

1 onion, quartered
2 cloves garlic
1/2-inch piece ginger
1 small, thin green chili, optional
2 tbsp vegetable oil
1/2 tsp cumin seeds
6 canned plum tomatoes
3 tbsp sour cream
1 tsp each: ground coriander, ground cumin, dried fenugreek leaves
1/2 tsp each: turmeric, garam masala, toasted and crushed cumin seeds
1/4 to 1/2 tsp cayenne pepper, to taste
1/4 tsp ground black pepper
Salt to taste
10 large boneless, skinless chicken thighs
1 tbsp fresh lemon juice
2 tbsp chopped cilantro leaves
basmati rice or naan bread (for serving)

In food processor, combine onion, garlic, ginger and green chili; mince.

In non-stick skillet over medium-high, heat oil. Add cumin seeds. Cook several seconds until they begin to splutter. Add onion mixture. Cook, stirring occasionally, 7 to 8 minutes, until onions are lightly browned.

Put tomatoes in food processor; process until smooth.

Reduce heat in skillet to medium; add tomatoes. Cook 5 minutes or until liquid has evaporated and mixture has thickened slightly. Add sour cream. Cook, stirring, 5 minutes. Add coriander, ground cumin, fenugreek, turmeric, garam masala, crushed cumin seeds, cayenne, black pepper and salt. Cook, stirring, 1 minute. (You can make ahead to here and refrigerate several days, or freeze, until ready to use.)

Add chicken to skillet; coat well with sauce. Cover; increase heat to high and bring to a boil. Reduce heat to medium low. Cook, stirring occasionally, 30 minutes or until chicken is tender and cooked through. Stir in lemon juice and cilantro. Taste; adjust spices if needed.

Enjoy with basmati rice or naan bread.

Makes 4 servings
From: Smita and Sanjeev Chandra authors of Cuisines of India by Smita Chandra and Sanjeev Chandra
Source: The Toronto Star, January 03, 2007