Yummy Chicken Curry

Name: Yummy Chicken Curry
Ingredients: 8 ounces sour cream; 1 small onion, chopped; 1 teaspoon salt; 1 teaspoon red pepper flakes; 4 cloves garlic, minced; 12 teaspoon ginger powder; 2 lbs cut-up chicken, with deep scores in them (I often use 6 skinless, boneless breasts); 4 tablespoons cooking oil; 1 teaspoon mustard seeds; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 medium onion, chopped; 1 tomatoes, chopped; 3 ounces tomato paste; 1 cup water; salt; cooked basmati rice

17 ingredients

12 steps

Ingredients

8 ounces sour cream
1 small onion, chopped
1 teaspoon salt
1 teaspoon red pepper flakes
4 cloves garlic, minced
12 teaspoon ginger powder
2 lbs cut-up chicken, with deep scores in them (I often use 6 skinless, boneless breasts)
4 tablespoons cooking oil
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon garam masala
1 medium onion, chopped
1 tomatoes, chopped
3 ounces tomato paste
1 cup water
salt
cooked basmati rice

Directions

1

Mix together first 6 ingredients in a large bowl with a lid.
2

Add chicken and cover.
3

Place in fridge to marinate at least 3 hours- preferably over night.
4

In a large, deep frying pan or electric skillet, heat cooking oil on medium.
5

Add mustard seeds and cook until they pop (you may want to cover the pan during this).
6

Add tumeric, garam masala, medium onion, tomato and tomato paste.
7

Simmer 15 minutes, stirring occasionally.
8

Add the chicken and sour cream mixture.
9

Simmer on medium for 15 minutes.
10

Add 1 cup water and salt.
11

When mixture comes to a boil, cover and simmer on low for about 45 minutes.
12

Serve chicken with the lovely gravy it is in over basmati rice and poori if available.