October 12th, 2012 by Gwynne Monahan
This week’s recipe comes from Simon Wilson, our Direct of Talent Acquisition. It’s a Family Curry recipe is adapted from a Vij’s recipe. It’s super solid on its own. Fans of the Spicy could add some Cock sauce (Sriracha) or more cayenne. The judges especially liked the rice.
1/2 cup canola oil (I used butter)
2 cups finely chopped onions
1 stick cinnamon
3 tablespoons finely chopped garlic
2 tablespoons chopped ginger
2 cups chopped tomatoes (I used 2 cans western family fire roasted tomatoes from save-on)
1 tablespoon salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon garam masala
1/2 teaspoon cayenne (I added 1/2 teaspoon kashmiri chill powder too)
3 pounds chicken thighs, bone-in (I removed skins)
1 cup sour cream (I used balkan yogurt)
2 cups water (I omitted this as I used canned tomatoes)
cilantro to garnish
Heat the oil in a large pot on medium. add onions and cinnamon and sauté for 5-8 mins until onions are golden. add garlic and sauté for four minutes. Add ginger, tomato, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this mixture for five minutes until the oil starts to separate.
Add chicken to the masala. Stir well, cook chicken for 10 minutes until it looks done on the outside. Add sour cream or yogurt in batches (cooking for a few minutes in between each batch, I did three, so that the yogurt didn’t curdle.) Add water if using. Reduce heat once it starts to boil and cover & cook for 15 minutes, stirring occasionally. When the chicken is cooked, remove and discard cinnamon stick & cool the curry. Transfer cooked chicken to a mixing bowl. Debone the chicken and return the meat to the pot. Heat the curry again and just before serving stir in cilantro.