Creamy Tomato Chicken Curry
Well, that's what I'm calling it for now, anyway. Maybe someone can identify it for me.
Anyway, this was partially borne from me wanting more curries under my belt, and partially influenced by Elderdottir's particular condition where certain things can overcome her tastebuds to the point where it's painful. She loves the Creamy Chicken Curry though, so I thought I'd head off in that direction.
And it this point, I also know y'all are all "TMI dude. Get on with the cooking". I had a point though, which is, um, err, well, it turned out to be a nicely flavorful dish, but still mild enough for the sensitive palate. We cool? Cool. I'll get on with the important stuff then.
So, as with many things in life, we start with an onion. Like people, onions come in many shapes and sizes, and unlike people, they're generally considered good eatin'. I like yellow ones because they tend to be a little less acrid, but that's not to disparage other onions, which are all special in their own way.
Today, we're starting with a large-ish one – I tend to side on the "more is better" here – and chop it up coarsely. Granted, they don't like it very much and will sometimes do things to try and make you cry, but it's an ogre-eat-onion world out there.
Also, right now would be a good time to put together about five cloves of chopped garlic. They don't seem to care so much, except sometimes you have to pluck out their little green tongues before you chop 'em up.
Levity aside, it's now time to start cooking. Take a big skillet (I used a 10" cast iron dealie because I'm on an iron kick) and heat it up. Add about 2 tablespoons of vegetable oil, and let that come up to temp. Add in the onions and garlic, and saute until the onions start to soften.
Meanwhile, take a 28-32oz can of whole tomatoes and gish them good. There's no need to do it all smexy like Giada DeLaurentis, but if you do, please send pictures to olav (at) follandfamily (dot) com and I'll include them here.
Now it's time to add stuff:
- 2 tbsp curry powder (I like Sun Brand)
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp cardamom (I think that's how it's spelled)
- 1/4 tsp ginger
- Tomato stuff. My tomatoes come packed in sauce (not juice) so I add 1/4-1/2 cup of that. Otherwise, add something over 1/2 of those little tins of tomato paste.
Cook that down a bit until there's a pasty mess, and the flavors have had a chance to play together. Then, turn the heat down some and add 1/2 cup of sour cream.
Mix the sour cream in reeeal good, and add chicken. I usually use boneless breasts because that's what I have around, but thigh meat is probably better. Something like 6oz per person sounds about right (I never measure). Raise the heat and simmer until the chicken is done – 20-30 minutes or so.
Voila! Serve the chicken covered in the curry, along with some kind of veg and rice or naan.
And, our not-so-famous shopping list:
- chicken breasts (sliced thin) or thighs. 6-8 oz per person
- 28-32 ounce can of whole tomatoes (more is better). I buy Cento Italian (not "Italian Style") by the case because I use them everywhere.
- Madras curry powder (Sun Brand)
- Vegetable oil
- Sour cream
Sounds more difficult than it actually is, no?