Main Dishes

Chicken Curry

Chicken Curry

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 Curry

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 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

Instructions

1

Preheat oven to 300 degrees.

2

In a dutch oven or oven proof pan, heat canola oil over medium heat.

3

Whisk egg and milk together in a bowl.

4

Combine 1 cup of flour, seasoning salt and cracked pepper in a resealable plastic bag.

5

Dip chicken in egg wash. Place in flour bag and shake to coat. Shake to remove any excess.

6

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.)

7

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.

8

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.)

9

Once the curry starts to boil, add the onion and chicken.

10

Transfer to the oven and cook uncovered for 1 hour. Stirring occasionally. Remove from oven. Spoon over rice and serve.

Notes

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!

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  • Hi Des,

    I stumbled upon your blog from an internet search. Just wanted to see that I like what I see! Your photos are so fresh and appetizing–really lovely.

  • The picture by itself looks so yum I could eat a plate or two of this :)

    A question though, I’ve never been keen on oven cooking and besides mine has broken down – can this dish be cooked on the stove as oposed to the oven?

    BTW I came across your site via stumbleupon.

  • This sounds delicious. I’ve had this before but not your version. I will have to make this…thanks!!!

  • Thanks Susan! I am glad that you like it!
    Thanks Zulfikar! You can certainly do this on the stove if you would like, I would just keep it at a low temperature for about an hour. Hope this helps!
    You’re welcome Debbie!

  • Phyllis

    This looks delicious. I sent the email to my husband and asked him if he thought he might like this, and his exact words: what the hell lets give it a try.
    Mind, middle aged midwestern white male mentality. But it sure does look good.
    gonna try it tonight

  • This is my kind of family recipe! We eat a lot of chicken thighs and I’m always looking for a new twist. Thank you for sharing.

  • Phyllis: I am glad that your husband is willing to give it a try. I hope you enjoy it! :)
    Phoo-D: You’re welcome!

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  • That chicken curry looks good and the recipe sounds nice and simple.

  • Awesome, thanks for the response – lol there’s my sunday lunch sorted :)

  • zoe

    this looks amazing. your pictures are so great!

  • Thanks Kevin!
    I hope you enjoy it Zulfikar!
    Thanks zoe!

  • Lindsay

    This looks amazing. I am going to take a stab at it tonight.

  • Lindsay: I hope you enjoy it as much as we do!

  • Laura

    I love chicken curry! Thanks for sharing, yum!

  • Lindsay

    Well, I gave it my best last night and it was divine. In keeping with tradition I changed a couple of things myself. I put in a cup of canned diced tomatoes in place of one of the cups of broth and I also threw in a small handful of chopped cilantro right before it went into the oven. It came out beautifully, I was so pleased. This recipe is a definite keeper!

  • You’re welcome Laura!
    Lindsay: Those additions sound delicious, I just may have to give them a try! I am glad to hear that you enjoyed it :)

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  • Jess davies

    i luv cury it is niyce 2 eate

  • Lou

    Thank you, thank you, thank you!!!!
    Having been born and raised in England, but for the last seven years living in Canada, I’ve been on the search for the kind of curry that reminds me of the ones we used to get when I was younger; after a night on the town and only the most deliciously perfect morsel could compliment the copious amounts of alcohol consumed :o) There’s a certain taste to the curry sauce that you find in an English fish ‘n’ chip shop that just cannot be duplicated anywhere else in the world…..until now. It’s not exact, but it’s the closest I’ve come across without spending thousands of dollars and an eleven hour plane ride to get it :o)
    So I say again…..THANK YOU!!! :o)

  • Nel

    Hi,

    I just wanted to let you know that I love your recipe. I’ve made this dish before but it did not turn out right.I was walking through the grocery store and I randomly decided to make curry. I Googled the recipe and I loved how yours looked. I am happy to say that I’ve gotten many compliments on the dish tonight at dinner. Thanks so much for sharing. I will be checking out your other recipes.

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