½ cup canola oil
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 tbsp finely chopped garlic
2 tbsp chopped ginger
2 cups chopped tomatoes
1 tbsp salt
½ tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
½ tsp ground cayenne pepper
3 lbs chicken thighs, bone in, skinless
1 cup sour cream
2 cups water
½ cup chopped cilantro (including stems)
3 cups brown rice, cooked
3 cups mesclun
3 cups butternut squash, cubed and roasted
2 cups cauliflower, shaved or crumbled
2 cups edamame
2 cups scallions, chopped


In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 5 minutes, or until the oil separates from the masala.

Add chicken thigh to the masala and stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside.

Add sour cream and water and then increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Remove and discard the cinnamon stick. Cool curry for at least half an hour.

Transfer cooled chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

Divide brown rice, mesclun, butternut squash, cauliflower edamame and scallions amongst six bowls. Top with curry chicken and serve immediately.