Yummy Chicken Curry

Ingredients

• 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

Directions

1. 1

   Mix together first 6 ingredients in a large bowl with a lid.

2. 2

   Add chicken and cover.

3. 3

   Place in fridge to marinate at least 3 hours- preferably over night.

4. 4

   In a large, deep frying pan or electric skillet, heat cooking oil on medium.

5. 5

   Add mustard seeds and cook until they pop (you may want to cover the pan during this).

6. 6

   Add tumeric, garam masala, medium onion, tomato and tomato paste.

7. 7

   Simmer 15 minutes, stirring occasionally.

8. 8

   Add the chicken and sour cream mixture.

9. 9

   Simmer on medium for 15 minutes.

10. 10

    Add 1 cup water and salt.

11. 11

    When mixture comes to a boil, cover and simmer on low for about 45 minutes.

12. 12

    Serve chicken with the lovely gravy it is in over basmati rice and poori if available.