This is a variation on a chicken dish my mother used to make. I’ve replaced the chicken with veal, which wouldn’t readily be found in most Hindu households, but is certainly enjoyed in non-Hindu homes throughout India.
The creaminess of the curry comes from sour cream. Although one must start the dish on the stove top, the dish comes together in a slow cooker. The end result: melts-in-your mouth veal swimming in a velvety, spicy/sweet curry. It’s a gorgeous dish fit for a Mogul king’s table.
Serve with white rice or naan. Cous cous or quinoa will also pair well.
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...