The namesake of this recipe wanted a curry with which to impress her husband who loves to cook. So I promised her I’d come up with one. And here it is
2 to 3 pounds boneless, skinless chicken breasts, cut into one-inch cubes
1 cup chopped onions
1 cup chopped tomatos
2 tsp minced garlic
2 tsp grated ginger
2 tsp Malliga Masala Red Chili Blend
¼ cup sour cream
¼ cup finely chopped cilantro
¼ tsp ground cinnamon (optional)
¼ tsp ground cardamom (optional)
1/8 tsp ground cloves (optional)
salt to taste
Heat oil in a deep skillet. Saute onions till golden brown. Add tomatos, garlic, ginger, and Malliga Masala. Cover and cook on medium low heat till tomatos are well cooked. Remove from stove. Puree the onion-tomato mixture. Pour it all back into the skillet. Add rest of the ingredients and cook on low heat till chicken is done. (About 20 to 30 minutes). Serve over hot rice.
Note: It is really important to cook the chicken on low heat. The perfect chicken curry is never made with water. It gets its gravy from the natural liquid in the chicken and the vegetables.