Vij’s Chicken Curry

There are certain comfort foods that we just can’t veer from, even when we try.  I’ll start off thinking that some kind of a curry would be delicious tonight for dinner...look at myriad recipes and then just make Vij’s curry again...and again, and again. Thank you Vikram Vij- the great Canadian chef. This curry is a staple in our kitchen and once you savor it, you’ll know why. Let’s not even talk about the spectacular aroma. I confess, a pot of this curry is cooking as I write this post...

 

Lots of prep...

Dice 2 large onions

1 cinnamon stick

Get that going in a large pot with some canola oil, a “ Crueset” or Dutch oven is best. Sauté until just golden- I promise, the best aroma begins right here!

 

Prep and keep separately:

Chop or grate 3 tbsp of garlic, 2 tbsp of ginger, and dice 2 large tomatoes

 

Prepare spices in 1 small bowl:

¾ tbsp salt

½ tsp black pepper

1 tsp turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garam masala ( try making your own some day....amazing!)

¼ tsp cayenne pepper

 

So, once the onions are done, add garlic and cook for a couple of minutes.  Then add ginger and all of the spice mixture. Combine well, and then add the tomatoes.  Let this “masala” mixture cook for a few minutes until you see the oil separating in the pot...the house now smells divine!

 

Add chicken thighs.  I use the skinless de-boned ones, approx 8 will do and cut in pieces is even better.

Let this simmer on a low temp with the lid on the pot for about 10 minutes so the chicken cooks through. Once done, add 2 cups of water (I always add a bit of chicken stock) and 1 cup of sour cream, low fat works fine. (Greek yogurt is good in this dish if you want a substitute)

 

This needs to simmer for a while, say 40 minutes or so.  Funny that Vij’s recipe says it’s ready at this point when it never is.  Almost at the end, I usually add a slurry of cornstarch ( so 1 tbsp of cornstarch diluted in a tiny bit of water) so the sauce thickens a bit. Serve with basmati rice cooked in water scented with cardamom seeds and 1 bay leaf, and freshly chopped cilantro.  A good dollop of Greek yogurt is always delicious on the plate with a side of green peas!  I love a buttery glass of Chardonnay with this but a fruity red works great too.  It’s a lip smacker!!