I’ll admit it, South Asian curries are sometimes not the best looking. This one with its deep red is reminiscent of a rich pasta sauce which makes it a less intimidating for those new to South Asian cuisine. The flavors and mouth feel of tomato and cream are also very familiar. Works well for my chopped and blended cultural family. You can chose to add more exotic flavors or not. Up to you and your picky, ahem….. “discerning” eaters.
I make this curry often since its so easy. I’m not kidding. Made this with my 10 year old. It’s a one pot, throw in, with no frying or sauteing. Put all the ingredients in a pot and simmer until the chicken is soft. If you cook it low and slow the flavors will develop like a rich bolognese.
Here’s the basics:
1. Six Boneless skinless chicken thighs cut into bite size pieces (did I mention the recipe is cheap too!)
2. Sour Cream 1/2 cup ( I had light sour cream on hand)
3. Tomato puree 1 small can
4. Salt and Pepper to taste
The rest of the ingredients are optional….add what you have or feel like. The base of sour cream and tomato puree will make a yummy sauce on its own. With the following spices the recipe approaches a restaurant butter chicken taste.
5. Ginger paste 1 teaspoon
6. Garlic paste 1 teaspoon
7. Chilli powder 1/2 teaspoon
8. Coriander powder 1/2 teaspoon
9. Cumin powder 1/2 teaspoon
10. Onion one small chopped
11. Cilantro chopped 1 tablespoon
12. Oil 2 tablespoons
I made a Coconut Rice Pulau to go with it.
Basmati rice 1 cup
Coconut milk 1 cup
Hot Water 1 cup
Chopped Onion 1 tablespoon
Cinnamon, a generous pinch
Cardamom, a pinch
Salt to taste
Ginger 1/4 teaspoon
Cumin Seeds 1 teaspoon
Raisins about 10-12
Peas, 1/2 cup
Saute the onions and cumin seeds in a tablespoon of ghee or oil.
Add all the dry ingredients except peas. Saute until the rice turns translucent and smells nutty. Add hot water and coconut milk. More water may be needed to finish cooking the rice.
Cook rice until the water evaporates and the rice kernels are soft and yummy. Add water if needed. Add peas. Simmer on low for a few more minutes, top with fried onions or cilantro and then enjoy!