Creamy Chicken Curry with Tomatoes and Green Chilies
This chicken curry should really be renamed Lara’s Chicken Curry. This is created at Lara’s (my daughter’s friend) request. It is a huge hit, and consistently tends to be a popular recipe. A Creamy Chicken Curry with Tomatoes and Green Chilies.
My Creamy Chicken Curry Story
Recently, this is being requested quite often by other young ones. In fact, my daughter’s new concern is that their quota of pasta and cheese (the usual play date staple) might be seeing a demise. Sometimes the success of these dishes is what keep me going. It also makes me wonder why parents are reticent about expanding their children’s horizons. Another herby creamy chicken curry can be found here.
There is nothing very unusual about this recipe. It is definitely easy and 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. It completely hits the spot now that the weather is cold and chilly.
The great thing however is that its simple and flavorful elegance makes it a good fit cooking classes. In fact, this is why the recipe is making a comeback. Right along with my zoom cooking classes. This tastes so very good, mopped up with chapatis.
I seem to have beaten my own record for sleeping. The past few weeks seem to have been most sleep inducing. Almost half the weekend seems to be spent sleeping. The benefits of course have been feeling very rejuvenated before Monday. I would say this is sign of growing old. This said, most people tend to have reverse problems with their sleep as they get older. LOL!
Down to the specifics
- The flavors are essential and uncluttered.
- Despite the addition of the sour cream at the end, you do not want a very heavy taste towards the end.
- Modify the chilies to suit your taste.
- This is a great recipe to modify for other proteins, or even vegetables such as mushrooms.
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.
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.
Brendan Plonka
This recipe looks fabulous. As I say, you can never have too many chicken recipes. haha I’ve planted some tomato plants and this would be a great recipe for some of the harvest in 2 or 3 months. Rinku, please keep presenting recipes that you posted years ago. Some of us have only been following you for the last year or two, so these are new to us, and very welcome indeed. Cheers from Toronto, Canada.