Skip to main content

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)


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)


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


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

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

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

  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.

  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.

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

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

  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?)

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

  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.

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

  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!


  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!

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



Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W