This was dinner on Wednesday and since I had everything chopped and measured the day before, it was really rather easy. Thursday was leftover night, last night was some spaghetti with Marvelous Meat Sauce that I had in the freezer and a Caesar Salad, and tonight Brock and I get to go out so the girls will be having dinner with their grandparents.
This recipe is all over the internet but I think one of the first places it was released, was to the Globe and Mail in 2008, care of Vikram Vij himself. Vij’s is famous in Vancouver (and all over North America I think!) for it’s fabulous food and is definitely on my wish list to visit one day…until then, we have this recipe (though they have a cookbook!). I made a couple of tiny changes – I used a large can of diced tomatoes – because I forgot to buy fresh ones, and I threw in some blanched cauliflower before I dished it up (blanched green beans would be good too!) and then we enjoyed this with some basmati rice and steamed broccoli.
Vij Family’s Chicken Curry
1/2 c. canola oil
2 large onions, finely chopped
1 cinnamon stick
1 head of garlic, cleaned and finely minced
3 inch piece of fresh ginger, peeled and finely minced
1 T. salt
1/2 t. black pepper
1 t. turmeric
1 T. EACH cumin, coriander AND garam masala
1/2 t. cayenne (I used 1/8 t.)
1 can (28 oz/796 mL) diced tomatoes, drained into a 2 cup measure – keep the juice!
2 to 2 1/2 lbs. boneless, skinless chicken thighs, cut into chunks
1 c. sour cream
2 c. water – use the drained tomato juice, topped up to 2 cups with water
1/2 c. chopped fresh cilantro
In a large pot or skillet, heat the oil on medium high heat for 1 minute, then add in the onions and cinnamon stick and saute for a good five minutes until the onions have softened and begin to turn golden. Add in the garlic and cook for another few minutes, then add in the ginger, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this mixture (masala) for another couple of minutes until the onions are well combined with the spices and it’s all very fragrant, then add in the drained tomatoes and cook for another 5 minutes.
Add in all of the chicken, cooking and stirring for a good 10 minutes until the chicken looks cooked on the outside, then add in the sour cream and the tomato juice/water mix and stir well. Bring the curry to a boil then reduce the heat to medium, cover the pot and allow it to simmer for about 30 minutes, until the chicken is completely cooked. I simmered mine another 15 minutes uncovered to thicken it up a bit, but it’s basically done at this point. You can stir the cilantro in right before serving, or you can serve it on the side as a garnish. Enjoy! – it’s actually tastier the next day!
- Category: Chicken, Curry, Indian