I love visiting Toronto, Canada and especially visiting old friends! I enjoyed the beautiful road trip up there from NY to help support my friend, Jayna Hefford and her charity golf tournament Links 4 Life (http://www.uhkf.ca/node/1019). Jayna is a four-time Olympic medalist for the Canadian Women’s Ice Hockey team (follow on twitter @J16H). As you can imagine, a stellar athlete like Jayna works hard and fuels well! Upon arrival in Toronto she had prepared this delicious dinner with some healthy alterations!
VIJ FAMILY’S CHICKEN CURRY serves 6
recipe from the cook book, “On the Table”
INGREDIENTS
1/2 cup canola oil
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 Tbsp finely chopped garlic
2 Tbsp chopped ginger
2 cups chopped tomatoes (2 large)
1 Tbsp salt (Omit or use less)
1/2 tsp ground black pepper
1 tsp turmeric
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp garam masala
1/2 tsp ground cayenne pepper
3 lbs chicken thighs, bone in
1 cup sour cream, stirred (Jayna did not use this ingredient. Tasted great without!)
2 cups water (Jayna adds last, typically uses half the amount)
1/2 cup chopped cilantro (including stems)
DIRECTIONS
In a large pan, heat oil on medium heat for 1 minute.
Add onions and cinnamon, and sauté for 5-8 minutes, until onions are golden.
Add garlic and sauté for another 4 minutes.
Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne.
Cook this masala for 5 minutes, or until the oil separates from the masala.
Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well.
Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside.
Add sour cream (if using) and water and stir well.
Increase the heat to medium-high.
When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If meat is still pink , cook for 5 more minutes.
Remove and discard the cinnamon stick. Cool curry for at least half an hour.
Transfer cooked chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir chicken back into the curry.
Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.
TO SERVE: Divide curry evenly among 6 bowls. Pairs well with brown rice. Serve with a leafy green salad or fresh vegetables.
ENJOY!
Be Well ~Meg @REJOOV
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