Sean's Curry Recipe

Name: Sean's Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup canola oil; 2 cups onions, chopped medium; 1 (3 inch) cinnamon sticks; 3 tablespoons finely chopped garlic; 2 tablespoons finely chopped ginger; 2 cups chopped tomatoes or 796 ml no-salt-added diced tomatoes, drained; 1 tablespoon salt; ½ teaspoon ground black pepper; 1 teaspoon turmeric; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon garam masala; ½ teaspoon curry powder; ½ teaspoon asafetida powder; 1 teaspoon red chili pepper flakes; 1 12 kg skinless chicken thighs, bone in; 1 cup sour cream, stirred; 1 cup chopped cilantro (including stems); ¾ cup frozen peas

Servings: persons

½ cup canola oil
2 cups onions, chopped medium
1 (3 inch) cinnamon sticks
3 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
2 cups chopped tomatoes or 796 ml no-salt-added diced tomatoes, drained
1 tablespoon salt
½ teaspoon ground black pepper
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
½ teaspoon curry powder
½ teaspoon asafetida powder
1 teaspoon red chili pepper flakes
1 12 kg skinless chicken thighs, bone in
1 cup sour cream, stirred
1 cup chopped cilantro (including stems)
¾ cup frozen peas

1
Heat oil in a large skillet.
2
Cook the onions and cinnamon in the oil stirring occasionally, until the onions are starting to turn light brown, about 10 minutes.
3
Add the garlic and cook for 5 minutes.
4
Add the ginger, tomatoes, and all the spices to the skillet, cook for about 5 minutes, until the oil starts to separate from the other ingredients.
5
Add the chicken thighs and cook for about 20 minutes, turning them over after about 10 minutes.
6
Stir in the sour cream and bring to a low boil.
7
Once it is boiling, reduce the heat to a simmer, add cilantro, peas and stir.
8
Cover and cook for 20 minutes, stirring occasionally.
9
Remove the cinnamon stick.
10
If you like you can remove the chicken from the curry, take chicken off the bone and cut into bite size pieces and then return the meat to the curry.
11
Serve over Basmati rice.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ½ cup canola oil, 2 cups onions, chopped medium, 1 (3 inch) cinnamon sticks, 3 tablespoons finely chopped garlic, and more.

Yes, Sean's Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sean's Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions