-= Exported from BigOven =-

Sindhi Chicken Curry

This is the quintessential north Indian style chicken curry, with the onion
and tomato based gravy. It is a simple home-style version, but the texture
and bright appetizing color make it suitable for company as well.

Recipe By: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005
Serving Size: 12 serving =- 1 thigh + sauce
Cuisine: Indian
Main Ingredient: Chicken
Categories: Slow cook, Indian, Main Dish

-= Ingredients =-
1 cup plain yogurt ; - room temp, stirred to a creamy consistency
1 teaspoon cornstarch
2 tablespoons oil
2 cups finely chopped onions
1 tablespoon ginger root ; peeled & minced
1 tablespoon garlic ; - minced
4 teaspoons green chilies ; preferably Serrano's
12 large chicken thighs ; skinned, rinsed and wiped dry
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne
28 ounces tomatoes ; chopped liquid (1 can/box)
1/2 cup cilantro ; chopped
2 teaspoons salt ; or to taste
1 1/2 teaspoons garam masala
1/4 cup cilantro ; chopped

-= Instructions =-
1. Stir yogurt and cornstarch together until smooth. Set aside.

2. In a large saucepan with a tight-fitting lid, heat oil over medium-high
heat. Add onions and sauté until beginning to color, 6 to 8 minutes. Reduce
heat to medium and sauté onions until dark golden brown, 10 to 12 minutes
longer.

3. Stir in ginger, garlic and chilies. sauté for 2 minutes. Increase heat to
medium-high. Add chicken and brown well, 6 to 8 minutes.

4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne
pepper over top of chicken. Mix well and cook for 2 to 3 minutes.

5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover
and bring to a boil.

6. Reduce heat to low and simmer until chicken is no longer pink inside,
about 25 minutes.

7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro
to taste).

8. Garnish with remaining cilantro before serving. Serve with rice or any
Indian bread.

Recipe by: Suneeta Vaswani, Fiesta Culinary School, www.suneetavaswani.com

Note - she uses a small amount of cooking oil and sometimes adds a tbs. of
water instead of additional oil. Unlike original Indian cooking in which a
lot of oil is used, she keeps it to a minimum.

Suneeta's Quotes & Notes:

"You can't make Curry in a Hurry". Indians are part of the "Slow Foods
Movement". http://www.slowfood.com/
Add cornstarch to yogurt and bring it to room temperature before adding to
any dish. This prevents curdling.
Powdered spices are very fragile. Use them right away and keep the heat down
or you'll lose the flavor.
"Never double the tumeric" when doubling a recipe. It will be too bitter.

Nutrition: per serving (1 thigh & sauce) Rice not included
Cal: 205 Cal from fat: 83
Total Fat 9g, Saturated fat: 2g, Chol: 64mg
Sodium: 630mg, Potassium: 498mg
Total Carbs: 11g, Fiber 1g
Protein: 20g




** This recipe can be found at http://www.bigoven.com/recipe158614 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

"Pete Romfh" wrote in message
...

I love this kind of curry!

-= Instructions =-
1. Stir yogurt and cornstarch together until smooth. Set aside.

Xantham gum works well here, too - just add a little sprinkling.
Alternatively, the dish tastes just as well if the yoghurt splits : )

8. Garnish with remaining cilantro before serving. Serve with rice or any
Indian bread.

Or cauli, of course, which is ideal for a wet curry. If you need something
to scoop with, papadoms can be nuked for less fat and are usually about 5g
CHO each.

Nicky.

--
A1c 10.5/5.6/6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Nicky wrote:
"Pete Romfh" wrote in
message ...

I love this kind of curry!

-= Instructions =-
1. Stir yogurt and cornstarch together until smooth. Set
aside.

Xantham gum works well here, too - just add a little
sprinkling. Alternatively, the dish tastes just as well
if the yoghurt splits : )

8. Garnish with remaining cilantro before serving. Serve
with rice or any Indian bread.

Or cauli, of course, which is ideal for a wet curry. If
you need something to scoop with, papadoms can be nuked
for less fat and are usually about 5g CHO each.

Nicky.

Cool ideas, thanks.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org