Serves 4
½ cup (125 mL) canola oil
2 cups (500 mL) finely chopped onions (2 large)
3-inch (7.5-cm) stick of cinnamon
3 tbsp (45 mL) finely chopped garlic
2 tbsp (30 mL) chopped ginger
2 cups (500 mL) chopped tomatoes (2 large)
1 tbsp (15 mL) salt
½ tsp (2.5 mL) ground black pepper
1 tsp (5 mL) turmeric
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) ground coriander
1 tbsp (15 mL) garam masala (*Vij’s recipe below)
½ tsp (2.5 mL) ground cayenne pepper
3 lbs (1.4 kg) bone-in chicken thighs
1 cup (250 mL) sour cream, stirred
2 cups (500 mL) water
½ cup (125 mL) chopped cilantro (including stems)
In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for 5 to 8 minutes. Add garlic and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 5 minutes, or until the oil separates from the masala.
Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
Transfer cooled chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.
Serve over rice.