Chicken Curry

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2 Tbsp30 ml canola oil
2 finely chopped onions
2 finely chopped carrots
3 sticks of
3 Tbsp45 ml finely chopped garlic
2 Tbsp30 ml finely chopped ginger
1 28 oz796 ml can diced tomatoes
1 Tbsp15 ml salt
1/2 Tbsp8 ml ground black pepper
1 tsp5 ml turmeric
1 Tbsp15 ml cumin seeds
1 Tbsp15 ml1Tbsp coriander seeds
1 Tbsp15 ml garam masala
1 pinch ground nutmeg
1 pinch mace
1/2 tsp2 ml ground cayenne pepper/chili powder
3 lbs1.36 kg boneless, skinless chicken thighs
1 cup250 ml sour cream/yogurt
2 cups500 ml water
1/2 cup125 ml chopped fresh cilantro

Serve with:
Naan bread/pita bread/rice/mashed potatoes

TOAST cumin and coriander seeds. GRIND toasted seeds (this step is optional – you could just use ground seeds)
In a large skillet, HEAT oil on medium heat. ADD onions and cinnamon. SAUTE for 6 minutes.
ADD garlic and carrots. SAUTE for 4 minutes.
ADD ginger, tomatoes and all seasoning and spices (not cilantro). COOK for 5 minutes.
ADD chicken. STIR well. COOK for 10 minutes.
Add sour cream and water. STIR well. INCREASE heat to medium high.
Bring to BOIL. REDUCE heat to medium.
COVER and COOK for 15 minutes, stirring twice. If meat is not cooked, cook 5 more minutes.
REMOVE cinnamon. ADD cilantro.

For Slow-Cooker:
OMIT oil and 1 cup of water.
ADD everything except sour cream and cilatnro. COOK for 4 hours on high.
ADD sour cream. COOK 15 minutes more. REMOVE cinnamon. ADD cilantro

Serves 6? Can be refrigerated for 3 days or frozen for 1 month.