Vikram Vij's Family Chicken Curry

Adapted from From Vij's Elegant & Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala

Recipe and pictures here: http://www.thetiffinbox.ca/2016/03/vikram-vij-chicken-curry.html

This is the recipe for Vikram's family chicken curry that we had at the NAIT Chef in residence lunch. I have, however, tinkered with it a bit to make it more home-cook and health friendly. I mean, both Vikram and I are from India, he should completely understand my Indian genetic need to tinker with everything, right?


2 tablespoons canola oil
1 tablespoon ghee
1 medium onion, finely diced
1 stick of cinnamon or cassia bark
4 cloves of garlic, finely chopped
1 inch piece of ginger, grated
2 medium tomatoes, chopped
1 teaspoon turmeric
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon garam masala
1/2 teaspoon chili powder
6 - 8 skinless, boneless chicken thighs, cut into 2 pieces each
1/2 cup sour cream
Water, as required
Salt and fresh ground pepper, to taste
A large handful of fresh cilantro, chopped, to garnish

Method:


Heat the oil and ghee in a heavy based pot, and add the onion and cinnamon stick. Fry on a medium heat, until the onion starts to go golden around the edges, about 5 - 7 minutes.

Add the garlic and the ginger, and saute for 30 seconds. Add the tomatoes, turmeric, ground cumin, coriander, garam masala and chili powder. Season with a little salt (I used about 1 - 2 teaspoons)

Cook this mixture for about 5 - 10 minutes, until you begin to see the oil shimmer from the edges.

Add the chicken thighs to this mixture, and stir to coat the meat with the masala. Cook for about 10 minutes, until the chicken is beginning to cook through.

Add the sour cream, and a splash of water and continue to simmer for an additional 10 - 15 minutes, until the chicken is fully cooked. Add a splash more water if the sauce is too thick.

Taste and adjust seasoning with salt and freshly ground black pepper. Stir in the cilantro to garnish and serve with rice or naan.