Sindhi Chicken Curry

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8 Servings
Chicken Indian
Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner Lunch Summer Sour

1 cup plain urt - room temp, stirred to a creamy consistency
1 teaspoon nstarch
2 tablespoons oil
2 cups finely chopped ons
1 tablespoon ger root peeled and minced
1 tablespoon lic - minced
4 teaspoons green chilies preferably serranos
12 large cken thighs skinned, rinsed and wiped dry
1 tablespoon iander powder
1 1/2 teaspoons in powder
3/4 teaspoon meric
3/4 teaspoon enne
28 ounces atoes chopped liquid (1 can/box)
1/2 cup antro chopped
2 teaspoons t or to taste
1 1/2 teaspoons garam ala
1/4 cup antro chopped

1. Stir yogurt and cornstarch together until smooth. Set aside. 2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer. 3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes. 4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes. 5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes. 7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste). 8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread. Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005 www.suneetavaswani.com Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum. Suneeta's Quotes and Notes: "You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/ Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric" when doubling a recipe. It will be too bitter. Nutrition: per serving (1 thigh and sauce) Rice not included Cal: 205 Cal from fat: 83 Total Fat 9g, Saturated fat: 2g, Chol: 64mg Sodium: 630mg, Potassium: 498mg Total Carbs: 11g, Fiber 1g Protein: 20g


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