Chicken Curry

Chicken cooked with onions, tomatoes, sour cream and spices

This popular curry from Punjab is one of the best known Indian dishes everywhere. You can substitute lamb, beef or vegetables for chicken, while using the same sauce. I like to use chicken thighs because they are more flavourful and hold up well to the long slow cooking that is required here. Not browning the meat makes the sauce more delicious with juices from the chicken adding flavour to it. For variety, try adding roasted red peppers or assorted sautéed vegetables to the sauce.



  • 10 large boneless skinless chicken thighs
  • 1 medium sized onion, quartered
  • 2 cloves of garlic
  • 1/2 inch piece of ginger
  • 1 hot green chili, optional
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 6 large canned whole plum tomatoes, lightly drained
  • 3 tablespoons regular sour cream
  • Salt to taste
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1/2 teaspoon turmeric
  • 1/4 – ½ teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garam masala
  • ½ teaspoon toasted crushed cumin seeds
  • 1 teaspoon dried fenugreek leaves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh coriander leaves

Wash the chicken well and set it aside in a colander to drain. Put the onion, garlic, ginger and chili in the container of a food processor and mince well. Warm oil in a non-stick skillet set over medium high heat. Add the cumin seeds. After a few seconds, when they begin to splutter, add the minced onion mixture from the food processor. Sauté, stirring occasionally for about 7–8 minutes, until the onions are lightly browned.

Put the tomatoes in the same jar and process in the food processor until smooth. Reduce heat to medium under the skillet and add the tomatoes. Cook for about 5 minutes, until all the liquid has evaporated and the mixture has thickened slightly.

Add the sour cream and stir for about 5 minutes. Add all the spices and salt and cook for 1 minute. This is a basic curry paste. You can make it a few days ahead of time and add the main ingredient when you are ready to cook. The paste can also be frozen.

Add the chicken thighs to the skillet and coat them well with the sauce. Cover the skillet, increase the heat to high and bring to a boil. Immediately reduce heat to medium low and cook for 30 minutes or until the chicken is tender. Stir occasionally in between. Uncover the skillet and mix in the lemon juice and the fresh coriander leaves. Taste the curry and add a dash more of the garam masala, salt and toasted cumin if needed. Transfer to a serving dish and serve. This dish can be made several days ahead of time and kept refrigerated or frozen until needed.

Serves four with other dishes