Chicken Curry with Tomatoes and Green Chilies

This chicken curry should really be renamed Lara’s Chicken Curry, as I last made it at my daughter’s friend Lara’s request and looks like it has become quite a hit. I have had at least three kids over since then, who have heard about this chicken curry and want some of it. In fact, much to my daughter’s concern that their quota of pasta and cheese which is the usual play date staple might be seeing it’s demise.

There is nothing very unusual about this recipe, it is definitely easy, certainly flavorful enough to appeal to a diversity of people in your world. And hey, what’s not to love about a stewed and spiced chicken dish while the weather is still cold and chilly.

I seem to have beaten my own record for sleeping, but, I am enjoying my slumbers while I can. I have certainly been waking up nicely refreshed. I would say this is sign of growing old, except that most people tend to have reverse problems with their sleep as they get older. LOL!

The problem with all this sleep is that I never have enough time for anything, especially since my cooking competes with my love for reading and this in turn competes with my love for sleeping.

All of this feeling rushed makes me nostalgic for India, just imagine getting this kind of produce delivered at home everyday. Yes, this is a picture of my mother’s favorite vegetable man. She was not happy about the picture taking as she felt that this diminished her bargaining power for the day!

Well, down to this chicken curry, it falls in the genre of basic chicken curries, such as this one, or even this one from Soma’s blog. This is a simple and comforting dish that will work well anytime of the week.

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Chicken Curry with Tomatoes and Green Chilies

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

A simple and flavorful chicken curry that is perfect for all occasions.

Ingredients

3 tablespoons oil
1 medium sized red onion, finely chopped
1 tablespoon freshly grated ginger
2 teaspoons minced garlic
2 pounds of boneless, skinless chicken thighs cut into smaller pieces
1 teaspoon turmeric
1 teaspoon salt or to taste
1/2 teaspoon sugar
2-3 cloves
3 green cardamoms
1 large stick of cinnamon (about 2 inches, broken)
1 tablespoon cumin-coriander powder
2 tomatoes chopped
3 green chilies, minced
4 tablespoons sour cream
1 tablespoon finely chopped cilantro

Instructions

Heat the oil on medium heat for about a minute.
Add in the onion and cook the onion stirring well for about 4 minutes, until the onion wilts and begins to turn gently golden.
Add in the ginger and the garlic and cook for another minute.
Add in the chicken and mix well.
Turn the heat on medium high and cook the chicken for about 3 minutes until well mixed.
add in the turmeric, salt, sugar, cloves, cinnamon, cumin coriander powder and cook for 2 minutes.
Add in the tomatoes and cook for about 6 to 7 minutes, until the tomatoes are well mixed and the juices being to run clear with the oil leaching through the sidea.
Add in the green chilies and the sour cream and mix well.
Turn the heat onto low and simmer for at least 15 to 20 minutes.
Turn off the heat and let the mixture rest for 5 minutes, garnish with the cilantro and serve.

Notes

This recipe is a great dish to make ahead as the flavors improve overnigh.

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