Vij Family Chicken Curry

Adapted from Vij's Elegant and Inspired Indian Cuisine
Yield: 6 servings

1/2 cup vegetable oil
2 large onions, finely chopped
1 3-inch piece of cinnamon bark
3 tbsp garlic, finely chopped
2 tbsp ginger, finely chopped
1 can diced tomatoes
1 tbsp salt
1/2 tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1/2 tsp ground cayenne pepper
3 lbs chicken thighs (we used drumsticks)
1 cup sour cream
2 cups water
1/2 cup chopped cilantro
  1. In a large pot, heat oil on medium heat for 1 minute.
  2. Add onions and cinnamon and saute for 5 to 8 minutes, until onions are golden.
  3. Add garlic and saute for another 2 minutes.
  4. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala, and cayenne. Cook for 5 minutes, or until the oil separates from the masala.
  5. Remove and discard skin from the chicken thighs. Wash thighs and add them to the masala. Stir well.
  6. Cook thighs for 10 minutes, until chicken looks cooked on the outside.
  7. Add sour cream and water. Stir well.
  8. Increase the heat to medium-high and bring curry to a boil.
  9. Reduce heat to medium, and cover and cook for 15 minutes, stirring occasionally, until chicken is completely cooked.
  10. Peel the chicken meat off the bones and stir the meat back into the curry.
  11. Just before serving, bring the curry to a light boil on medium heat.
  12. Stir in cilantro.
  13. Serve with plain basmati rice.