When my parents were travelling in Canada they were taken to a very popular Indian restaurant in Vancouver called VJ’s. As a gift from their hosts they were also given a cookbook produced by the restaurant. This is the only recipe I have cooked from the book. It’s so good that I haven’t managed to cook anything else from it yet! Over time we’ve tweaked a couple of the ingredients and added capsicum and we think it’s perfect.
This curry is stunning. Delicious the night that it’s made and freezes really well too. We usually make a double batch and freeze half for a quick and easy mid-week meal. Serve with steamed rice and pappadams – delicious!
Serves 4
Ingredients
1 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, finely diced
2 tbsp ginger, grated
1 tbsp salt
1/2 tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1/2 tsp cayenne pepper (more or less to suit your palate)
1 can chopped tomatoes
1 kg chicken thigh fillets, skinless
1 red capsicum, sliced
1 cup light sour cream
1 cup chicken stock
1/2 cup chopped coriander
Method
Heat oil in a casserole dish over low-medium heat. Add onion and saute until golden, add garlic and saute for another couple for minutes. Add all spices and tomatoes and cook for about 5 minutes until the oil starts to separate and is very fragrant.
Add chicken and cook for 10 minutes until all white. Add capsicum, chicken stock and sour cream. Simmer for a further 15 minutes until chicken is cooked through. Let chicken cool slightly and pull apart to bite sized pieces. Stir through chopped coriander and serve with rice and pappadams.
Or, if you’re feeling up to it make sure you get some naan on the go to mop up all the sauce…yummo!