Sean's Curry

• 12 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
• 12 teaspoon ground black pepper
• 1 teaspoon turmeric
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 12 teaspoon curry powder
• 12 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)
• 34 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.

canola oil, onions, cinnamon sticks, garlic, ginger, tomatoes, salt, ground black pepper, turmeric, ground cumin, ground coriander, garam masala, curry powder, asafetida powder, red chili pepper, chicken, sour cream, cilantro, frozen peas

Taken from www.food.com/recipe/seans-curry-521846 (may not work)