You have probably noticed that I am a firm believer that food, recipes and cooking are major part of family, memories and traditions. With that said, this is a dish that was a big part of my childhood. Whenever I knew I was going to visit my dad for the weekend my sister and I would always request this dish and he would always make it. (We could never have it at moms because of an incident involving curry and the first trimester of her pregnancy with me ;-)) Now, this may not be a traditional way to make chicken curry, but this is the way my family always made it. I am not exactly sure where the original recipe came from, I want to say that my grandma used to make it for my dad and uncles while they were growing up. First tender chicken pieces are browned and then simmered in a thick curry sauce with sliced onions. And as with most of my families traditional recipes, this is perfect served over a steaming plate of rice.
As with many family recipes, this one has gone through some changes throughout the years. I am sure my dad made a few adjustments from the version my grandmother made, just as I have made a few changes from the version my dad made. The most notable is that while my dad always uses chicken drumsticks and chicken wings, recently I have found that boneless chicken thighs make eating this dish a little less messy, which is always a plus. Now that I mentioned boneless chicken, you may be tempted to use boneless skinless chicken breasts in this recipe, however, I recommend that you don’t. The amount of cooking time required to get the perfect curry flavor makes chicken breasts quite dry.
Chicken CurryPrint Recipe
- 1/4 cup milk
- 1 egg
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon cracked pepper
- 1.5 to 2 pounds boneless skinless chicken thighs
- 1/3 cup canola oil
- 2 tablespoons curry powder
- 1/2 teaspoon garam masala
- 1 onion, sliced
- 1 teaspoon soy sauce
- 3 cups chicken broth (I use Better Than Bouillon)
- 2 cups cooked rice
Preheat oven to 300 degrees.
In a dutch oven or oven proof pan, heat canola oil over medium heat.
Whisk egg and milk together in a bowl.
Combine 1 cup of flour, seasoning salt and cracked pepper in a resealable plastic bag.
Dip chicken in egg wash. Place in flour bag and shake to coat. Shake to remove any excess.
Place chicken in the oil and fry just to brown, about 3 minutes per side. Transfer to paper towel lined plate. (Note: Don't over crowd the pan, you can fry the chicken in batches if you need to.)
Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour, cook 1 minute. Whisk in 2 tablespoons of curry powder, cook 1 minute. Whisk in chicken broth, soy sauce and garam masala. Bring to a boil.
While you are waiting for the curry to boil, slice your chicken pieces (Note: Since the chicken will not be cooked all the way through at this point it is important to slice it on a separate cutting board so you don't cross contaminate with the rest of your dinner. If you don't feel like cutting it, no worries, it is just fine whole as well.)
Once the curry starts to boil, add the onion and chicken.
Transfer to the oven and cook uncovered for 1 hour. Stirring occasionally. Remove from oven. Spoon over rice and serve.
Now if you want to serve this like we do in my house, you'll serve some hot chili peppers on the side. You might even have a contest to see who can eat the most. ;-) Enjoy!