Wednesday, March 31, 2010

Vij Family's Chicken Curry


It was a fabulous Indian food fest weekend at my home. I am excited to share some of these fantastic recipes with you, adapted from Vij’s Elegant And Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala. Starting off today, here is a post for a really delicious creamy Vij Family’s Chicken Curry recipe. Please note that the cookbook had suggested using all chicken thighs; but, I used a mix of chicken breasts and thighs for this curry which ultimately pleased everyone. :-)


Recipe adapted from Vij's Elegant And Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala

Vij Family's Chicken Curry
(Printable Recipe)

Ingredients

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 (2 Large)
1 Tbsp Sea 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 (I used 1 ½ tsp)
3 lbs Chicken Thighs, bone in
1 Cup Sour Cream, stirred
2 Cups Water
½ Cup Chopped Cilantro (including stems)

Method

In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for 5 to 8 minutes, until onions are golden. Add garlic 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.

Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for another 15 to 20 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.

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

Serves 8

14 comments :

  1. Ooooh....curry....my favourite any time, more so in this freezing weather. Looks delicious!

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  2. Just looking at the pictures makes want to cry... good tears I have not had lunch yet lol

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  3. We love curry at our house and this looks amazing! I would probably use all thigh meat though.

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  4. I was planning my Vancouver trip last night and I had Vij's planned for the first night there. The trip isn't until July so I'm going to try this recipe to get a taste of what's in store.

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  5. The photo of the dish looks really nice. I love curry recipe. The ingredients that you used are spices that will really bring out the best taste of the chicken. Thank you for sharing the recipe.

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  6. I saw Vij's cookbook the other day and should have picked it up to buy! this looks magnificent! I love curries!

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  7. This looks appetizing! Great photos as usual :)

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  8. This looks delicious. I'm surprised at the lack of one ingredient--no black cardamon?--but I'm sure it tastes absolutely amazing. I'll have to try this. Soon. (I wonder if coconut cream with a tiny bit of vinegar might be an adequate substitute for sour cream, if I omit some of the water?)

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  9. We make this recipe a few times a year and it's always a crowd pleaser! So yummy!

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  10. I have been to Vij's and have the cookbook. I absolutely ADORE this recipe! I highly recommend it to anyone who is checking it out.

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  11. awesome pic...wonderful space u have here....

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  12. This is simmering on my stove right now. If the fragrance is anything to go by ... it's already a big hit. I'm making it with a mix of free range drumsticks and bone-in thighs, so I suspect it will need to cook a little longer.

    I'd forgotten what a pleasure it is to make Indian food and have replenished my supply of spices; once that's done, most preparations aren't difficult. Measuring and chopping a few ingredients (sometimes a little more than a few...) and all set to go.

    Thanks for this!

    Foodelf

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  13. I saw this online and made it last night. It looks great and tastes even better. It is a big hit at our house and I had comments to "make this again"!! I was nervous about the long list of spices, but it turns out I had all but one. Plus, most of the spices all go in at the same time, so I found this recipe to be extremely easy to make and the cooking aroma in the kitchen was incredible. I let this simmer on the stove and added the sour cream right before serving. DELICIOUS!

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  14. Hi,
    i tried this curry yesterday nite for dinner. and it was a big hit in our house.thanks for posting this recipe .

    seema

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