Sindhi Chicken Curry

I love Indian food.  The first time I tried it was when I was a foreign exchange student at the University of London.  My Welsh friend, Phil, and I would go to a different Indian restaurant each Friday and I would eat the leftovers all week.  This was partly because I was a broke college student and partly because I couldn’t cook, well, anything.

One day Phil said to me, “Lisa, you don’t cook; you don’t clean; you’d make a terrible wife.”

“Yes,” I said, “but I’d make an excellent husband.”

True story.

Here is an excerpt from Easy Indian Cooking, Second Edition by Suneeta Vaswani ($19.95 US.)  © 2013 Robert Rose All rights reserved: May not be reprinted without publisher permission.:

Easy Indian Cooking, Second Edition

Easy Indian Cooking, Second Edition

Sindhi Chicken Cury

  • 12 skinless bone-in chicken thighs, about 4 lbs.
  • 1 cup plain nonfat yogurt, at room temperature
  • 1 tsp cornstarch
  • 2 tbsp oil
  • 2 cups finely chopped onions
  • 1 tbsp minced peeled ginerroot
  • 1 tbsp minced garlic
  • 1 tbsp minced green chiles
  • 1 tbsp coriander powder
  • 1 1/2 tsp cumin powder
  • 3/4 tsp turmeric
  • 3/4 tsp cayenne pepper
  • 1 can (28 oz.) tomatoes, chopped, including juice
  • 1/2 cup cilantro, chpped
  • 2 tsp salt or to taste
  • 1 1/2 garam masala
  • 1/4 cup cilantro, chopped, divided

    Sindhi Chicken Curry

    Sindhi Chicken Curry

  1. Rinse chicken and pat dry.
  2. Stir together yogurt and cornstarch until smooth.  Set aside.
  3. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat.  Add onions and saute until beginning to color, 6 to 8 minutes.  Reduce heat to medium and saute until dark golden, 10 to 12 minutes longer.
  4. Stir in ginger, garlic and chile.  Saute for 2 minutes.  Increase heat to medium-high.  Add chicken and brown well, 6 to 8 minutes.
  5. Reduce heat to medium.  Add coriander, cumin, turmeric and cayenne pepper.  Mix well and cook for 2 to 3 minutes.
  6. Add tomatoes, yogurt mixture, 1/2 cut cilantro and salt.  Mix well.  Cover and brign to a boil.
  7. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
  8. Remove from heat.  Stir in garam masala and 3 tbsp cilantro.
  9. Garnish with remaining cilantro before serving.  Service with rice or an Indian bread.


Lisa 😉

P.S. – If you like this recipe, please “like” my FB page below.  (I’m trying to reach 1,000 likes so I can win a set of steak knives or whatever magical thing happens when you burst into 4 digits.)  Thanks!!

2 responses to “Sindhi Chicken Curry

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