Curry Chicken?

Question

Many years ago the Toronto Star had a column you could write in for your favorite restaurant recipe. I had one for a Chicken Curry, it was easy and delicious. And it is lost would anyone out there have a copy of it by any chance??

Answer 1

There are tons, try their website:

http://pqasb.pqarchiver.com/thestar/resu...

Answer 2

not that one in particular.. but we(yourself as well as me) live in Toronto- it won't be hard to find a similar if not the same down here.. lol do a bit of research.. if you still can't find one ask again; my dad makes it once in a while.

Answer 3

Classic Chicken Curry

We like chicken thighs because they're flavourful and hold up well to long, slow cooking. Not browning the meat makes the sauce more delicious with juices from the chicken adding flavour. You can substitute lamb, beef or vegetables for chicken.

1 onion, quartered

2 cloves garlic

1/2-inch piece ginger

1 small, thin green chili, optional

2 tbsp vegetable oil

1/2 tsp cumin seeds

6 canned plum tomatoes

3 tbsp sour cream

1 tsp each: ground coriander, ground cumin, dried fenugreek leaves

1/2 tsp each: turmeric, garam masala, toasted and crushed cumin seeds

1/4 to 1/2 tsp cayenne pepper, to taste

1/4 tsp ground black pepper

Salt to taste

10 large boneless, skinless chicken thighs

1 tbsp fresh lemon juice

2 tbsp chopped cilantro leaves

In food processor, combine onion, garlic, ginger and green chili; mince.

In non-stick skillet over medium-high, heat oil. Add cumin seeds. Cook several seconds until they begin to splutter. Add onion mixture. Cook, stirring occasionally, 7 to 8 minutes, until onions are lightly browned.

Put tomatoes in food processor; process until smooth.

Reduce heat in skillet to medium; add tomatoes. Cook 5 minutes or until liquid has evaporated and mixture has thickened slightly. Add sour cream. Cook, stirring, 5 minutes. Add coriander, ground cumin, fenugreek, turmeric, garam masala, crushed cumin seeds, cayenne, black pepper and salt. Cook, stirring, 1 minute. (You can make ahead to here and refrigerate several days, or freeze, until ready to use.)

Add chicken to skillet; coat well with sauce. Cover; increase heat to high and bring to a boil. Reduce heat to medium low. Cook, stirring occasionally, 30 minutes or until chicken is tender and cooked through. Stir in lemon juice and cilantro. Taste; adjust spices if needed.

Makes 4 servings.

This is the recipe that I use it is from the Toronto Star

Not sure its the same

Hopefully it is

Good luck and enjoy!