Ingredients 

Chicken curry

• 2 lb (1 kg) Boneless skinless chicken (Wash, drain, and cut into 2 inch pieces)
• 1 large Tomato (finely chopped)
• 2 tablespoon Tomato paste
• ½ cup (120 ml) Sour cream (Or yogurt or coconut cream)
• 1 tablespoon Lemon juice ((less if yogurt or sour cream is too sour))
• 2 tablespoon Canola oil
• 1 teaspoon Kosher salt
• ½ teaspoon Black pepper

Curry paste

• 1 large Onion (roughly chopped)
• 6 large Garlic cloves
• 3 inch Fresh ginger
• ¼ cup Cilantro leaves
• 5 Curry leaves
• 2 tbsp Red chilly powder (or Paprika (med or hot))
• 1 teaspoon Cayenne pepper (mild or hot)
• 3 tablespoon Coriander powder
• 1 tablespoon Cumin powder
• ½ teaspoon Turmeric powder
• 1 teaspoon Garam masala

Instructions

1. Curry paste – Add all curry paste ingredients to a food processor and blend until smooth. Set asidePro tip – if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste.1 large Onion,6 large Garlic cloves,3 inch Fresh ginger,¼ cup Cilantro leaves,5 Curry leaves,2 tablespoon Red chilly powder,1 teaspoon Cayenne pepper,3 tablespoon Coriander powder,1 tablespoon Cumin powder,½ teaspoon Turmeric powder,1 teaspoon Garam masala
2. Saute paste – In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning.Pro tip– I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.2 tablespoon Canola oil
3. Tomatoes – Next, add the chopped tomatoes and tomato paste. Cook another 2 minute1 large Tomato,2 tablespoon Tomato paste
4. Chicken – Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.2 lb Boneless skinless chicken
5. Simmer – Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked.Pro tip – if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.1 teaspoon Kosher salt,½ teaspoon Black pepper
6. Acid – Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency.Pro tip – if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati a thicker consistency is preferable.½ cup Sour cream,1 tablespoon Lemon juice
7. Sprinkle with more chopped cilantro before you serve.