Indian-Style Chicken Curry

Southern Living
2 servings


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4 chicken thighs, skinned
1/2 teaspoon salt
1 tablespoon butter or margarine
1 large onion, thinly sliced
1 1/2 cups boiling water
1 tablespoon tomato paste
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons sour cream
Hot cooked rice


Sprinkle chicken with salt, and pierce with a fork. Cover and chill 15 minutes.

Melt butter in a skillet over medium heat; add onion, and sauté 8 minutes or until lightly browned. Remove onion with a slotted spoon, reserving drippings in skillet.

Add chicken to skillet, and cook 7 to 8 minutes on each side or until browned. Stir in onion, 1 1/2 cups boiling water, and next 4 ingredients. Cover, reduce heat to low, and cook 30 minutes or until done. Stir in sour cream; cook just until thoroughly heated (do not boil). Serve over rice.

Created date

October 2003