Over the Thanksgiving Break I cooked (or attempted) Indian. Most of the dishes came out – this Sindhi Chicken Curry was fantastic and I am so glad I tried it. It was pretty easy to make, and definitely would have been a lot easier if I didn’t have the other dishes to make at the same time.
I would add a bit more spice next time, but my family likes spice. Even my niece and nephew, who are not that daring when it comes to food tried it and absolutely loved it.
I paired it with brown basmati rice and homemade naan
2 lbs. chicken breasts, cubed
½ cup plain nonfat yogurt at room temperature
½ tsp. cornstarch (didn’t have cornstarch but the recipe turned out just fine without it)
1 Tbsp. Olive Oil
2 Cups finely chopped onions
1 Tbsp. minced garlic (I used 2 big cloves – my family loves garlic so add as you see fit)
1 Tbsp. Coriander Powder
1 ½ Tsp. Cumin Powder
½ Tsp. Tumeric
½ Tsp. Cayenne Pepper
1 Can tomatoes, chopped including the juice
3/4 Cup cilantro, chopped, divided
1 Tsp. Salt to Taste
1 ½ Tsp. Garam Masala (I forgot to add this in the hype of getting everything done and it tasted great so I guess this is optional)
Stir together the yogurt and corn starch until smooth and set aside (if you don’t have corn starch then just make sure to pull the yogurt from the fridge so that it is room temperature)
In a large saucepan with a tight-fitting lid, heat the oil over medium-high heat. Add the onions and sauté until beginning to color, 6-8 minutes. Reduce heat to medium and sauté until dark golden, 10-12 minutes longer.
Stir in garlic and chilies. Sauté for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6-8 minutes.
Reduce heat to medium. Add coriander, cumin, turmeric and cayenne pepper. Mix well and cook for 2-3 minutes.
Add tomatoes, yogurt mixture, ½ cup cilantro and salt. Mix well. Cover and bring to a boil.
Reduce heat to low and simmer until the chicken is no longer pink inside, about 25 minutes.
Remove from heat. Stir in the garam masala and 3 tbsp. cilantro.