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Vij Family Chicken Curry


Use dark meat chicken with bone in, breast meat dries out too quickly.

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  • 1/2 cup canola oil
  • 2 cups finely chopped onion
  • 3 inch stick of cinnamon
  • 3 tbsp finely chopped garlic
  • 2 tbsp chopped ginger
  • 2 cups chopped tomatoes
  • 1 tbsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 1/2 tsp ground cayenne pepper
  • 3 lbs chicken thighs, bone in
  • 1 cup sour cream
  • 2 cups water
  • 1/2 cup chopped cilantro



Step 1

In a large pan, heat oil on medium for 1 minute. Add onions and cinnamon, sauté for 5 to 8 minutes. Add garlic and sauté for another 4 minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala, and cayenne. Cook for 5 minutes or until the oil separates from the masala. Remove and discard skin from chicken. Wash thighs and add to masala. Cook for 10 minutes, until chicken looks cooked on outside. Add sour cream and water and stir well. Increase heat to medium high. When curry starts to boil, reduce to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke thighs with a knife, if meat is pink, cook for 5 more minutes. Remove and discard cinnamon stick. Cool curry for 30 minutes. Transfer cooled chicken to mixing bowl. Peel meat off bones, wearing latex gloves. Stir meat back into curry. Just before serving, heat curry on medium until it starts to boil lightly. Stir in cilantro. Serve with rice and naan.

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