Yummy Chicken Curry

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 ounces sour cream
• 1 small onion, chopped
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 4 cloves garlic, minced
• 1/2 teaspoon ginger powder
• 2 lbs cut-up chicken, with deep scores in them (i often use 6 skinless, boneless breasts)
• 4 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 medium onion, chopped
• 1 tomato, chopped
• 3 ounces tomato paste
• 1 cup water
• salt
• cooked basmati rice

Recipe

• 1 mix together first 6 ingredients in a large bowl with a lid.
• 2 add chicken and cover.
• 3 place in fridge to marinate at least 3 hours- preferably over night.
• 4 in a large, deep frying pan or electric skillet, heat cooking oil on medium.
• 5 add mustard seeds and cook until they pop (you may want to cover the pan during this).
• 6 add tumeric, garam masala, medium onion, tomato and tomato paste.
• 7 simmer 15 minutes, stirring occasionally.
• 8 add the chicken and sour cream mixture.
• 9 simmer on medium for 15 minutes.
• 10 add 1 cup water and salt.
• 11 when mixture comes to a boil, cover and simmer on low for about 45 minutes.
• 12 serve chicken with the lovely gravy it is in over basmati rice and poori if available.