Gastronomixs

Chicken thigh curry

The masala is carefully composed and makes this curry a one of a kind.

Creation by Vikram Vij, restaurant Vij’s, Vancouver, Canada.

Chicken thigh curry

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Ingredients

100

ml

canola oil

200

g

onion, finely chopped

2

 

cinnamon sticks

6

cloves

garlic, finely chopped  

15

g

ginger, finely chopped

400

g

chopped tomatoes

5

g

salt

2

g

black pepper

4

g

turmeric

10

g

cumin

5

g

ground coriander

5

g

garam masala

1

g

ground cayenne pepper

1,5

kg

chicken thighs, bone in

200

g

sour cream

400

ml

water

As needed:

 

cilantro

Preparation method

  • In a large pan, heat oil on medium heat for 1 minute.
  • Add onions and cinnamon, and sauté for another 4 minutes.
  • Add garlic, ginger, salt and all other spices.
  • Cook this masala for 5 minutes, or until the oil separates from the masala.
  • Remove and discard skin from the chicken thighs
  • Cook chicken thighs for 10 minutes.
  • Stir the sour cream with the water.
  • Add this together with the chopped tomatoes.
  • Bring the curry to the boil, reduce the heat to medium, cover and cook for 15 minutes.
  • Check if the meat is cooked, let the curry cook for another 5 minutes if necessary.
  • Remove and discard the cinnamon stick and remove the curry from the heat, let cool for 30 minutes.
  • Pick the chicken meat off the bones.
  • Discard bones and stir chicken back into the curry.
  • Just before serving, heat curry on medium heat and season with cilantro.

Serving suggestions

  • Serve with, for example, rice or naan bread.
  • Process the picked meat into, for example, a rouleau or terrine.

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