Curry Braised Chicken

1/4 cup vegetable oil
2 cups finely chopped onions
1/8 tsp. cinnamon
3 Tbls. finely chopped garlic
2 Tbls. finely chopped ginger
1 28 oz. can of chopped tomatoes, drained
1 Tbls. salt
1/2 tsp. black pepper
1 tsp. turmeric
1 Tbls. cumin
1 Tbls. ground coriander
1 Tbls. garam masala
1/4 tsp. cayenne pepper
3 lbs. chicken thighs, bone in, no skin
1 cup sour cream, stirred
2 cups chicken stock
1/2 cup chopped cilantro

In a large pot, heat oil, add onions and sauté until onions are golden. Add ginger and garlic then add tomatoes, and spices and stock. Next add chicken thighs and for simmer for 20 minutes.
Add sour cream and stir well (I whisk in), remove chicken if it is easier for you to incorporate this into the sauce.

Simmer for another 20-30 minutes, stirring two or three times, until chicken is completely cooked and falling off the bone.
Stir in cilantro. At this point refrigerate to serve later, can put in a slow cooker on low.
Serve over rice, serves six.


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