Chicken Curry is a childhood favorite with tender chicken pieces browned and simmered in a thick curry sauce with sliced onions.
Post originally written in 2009. In 2018, I updated the photos and recipe technique. When I originally posted this recipe, I dipped the chicken in an egg/milk wash before dredging it in the flour. Over the years, I have skipped the egg/milk wash and simply dredged in the flour before cooking. I like it better and it makes the recipe even easier. It’s a total win!
You have probably noticed that I am a firm believer that food, recipes and cooking are major part of who we are. This is a dish that was a big part of my childhood. Whenever I went to visit my dad for the weekend, he would always make it.
This is not an authentic Indian Chicken Curry recipe, but this is a family favorite. 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. My dad made a few changes to my grandmother’s recipe. And I have made a few changes from the version my dad made. The most notable is instead of chicken drumsticks, I use boneless skinless chicken thighs. While I do prefer boneless chicken, I don’t recommend using chicken breasts. The amount of cooking time required to get the perfect curry flavor makes chicken breasts quite dry.
This Chicken Curry recipe is really simple. If you have made homemade gravy before you can make this. You will need to whisk flour and curry powder into chicken drippings and then add chicken broth. Finally, add chicken pieces and chicken broth and let simmer. How easy is that?!
If you are looking for chicken curry with coconut milk you have got to try coconut curry soup. And if you want something a little different but still full of curry flavor, try coconut curry fried chicken.
Preheat oven to 300 degrees.
In a dutch oven or oven proof pan, heat canola oil over medium heat.
Combine 1 cup of flour, seasoning salt and cracked pepper in a resealable plastic bag.
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
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!