Vij’s Family’s Chicken Curry
Happy new year, guys! Technically it’s still a new-ish year, yes? Even though now suddenly it’s almost the end of January? Apologies again for the radio silence – I’m working on some new design tweaks here, or have hired some fine folks to as it’s one of the many things I’m almost completely clueless about, and of course there have been obstacles to be sorted out. Nothing seems to be as straightforward as it is in my mind.
Except! This chicken curry, which looks like it has a lot of ingredients, and I suppose technically it does, but once you get to know it, has a very satisfying routine to it: build a thick, brick red masala with oil (or ghee!), onions, ginger, garlic and spices, nestle in some chicken and let it simmer. Vij once told me that at his restaurant people complain with some regularity that “the curry isn’t the same as it was last time”, and he says “it’s not supposed to”, because it depends on the day, the ingredients, and most notably the mood of the cook. I think of this every time I make it – it has become my go-to chicken curry, something I make with some regularity, no matter what form of chicken I have around.
When W was little, we’d pick up a deli roasted chicken, pull off the meat, give the steamy, always rubbery skin to Lou and the drumsticks to W, and the rest went into this curry. Which meant no cooling and pulling of meat off the bone, which isn’t at all a hastle, but sometimes you just want to eat it right away. Like all curries, however, it does benefit from some time, whether it be an hour or so of cooling down and reheating time, or a day or two hanging out in the fridge.
This is his family’s curry recipe, and he also tells a story about his mom making it in his apartment for take-out before the restaurant opened, and of her making a big batch of it and bringing the pot on the bus to a business meeting of some sort – to convince the bank to give them a loan for the restaurant? I can’t recall, but the image of his mom on the bus (subway?) with a pot of this curry in her lap always makes me grin inside.
Vij’s Family’s Chicken Curry
AuthorJulieSet a large, heavy skillet or braising dish over medium-high heat and add the oil; heat for a minute or two before adding the onions and cinnamon stick; sauté for about 4 minutes. Add the garlic, ginger, tomatoes, salt, pepper, cumin, coriander, garam masala, turmeric and cayenne. Cook the masala for 5 minutes, or until the oil separates from the masala. (I like adding a bunch of chopped cilantro stems here too.)
Remove and discard the chicken skin and add the bone-in thighs to the masala. Stir to coat them well and cook for 10 minutes, until the chicken looks cooked on the outside. Add the sour cream and a cup of water and bring to a simmer, stirring well. Reduce the heat to medium, cover and cook for 15 minutes, stirring once or twice, until the chicken is cooked through. Remove the cinnamon stick and set aside to cool slightly.
When the chicken is cool enough to handle, peel the meat off the bones, discard the bones and stir the chicken back into the curry. Refrigerate or reheat right away, stirring in the cilantro just before serving. Serves 6.
Ingredients
This was delicious, as we are using thighs I keep it simmering away for another 30 mins, it just gets richer in flavour.. Yummo..
Yuuuummm!
So, um, how is this not butter chicken?
Just a different flavour profile. Butter chicken tends to be milder, sweeter and smoother.
So, um, how do you deal with snide people so politely?
Because it doesn’t have butter or cream for a start. Also butter chicken usually uses boneless breast meat.
I am so happy to see this!
I love it when you write about Vij… OK, fine.
I love it when you write about dang near anything. 🙂
Aw, you’re the sweetest! <3
So good! I made it with skinless boneless thighs because that’s what I had.
Looks so delicious. I’m gonna cook it.
Not sure what happened… mine turned out really light in colour 🙁 I never got that dark, brick red tone. I used a large can of diced tomatoes to replace the chopped fresh ones, do I just need to brown the onions and spices longer maybe??
Interesting! perhaps a bit of both? those browned bits do a lot for the sauce!
Maybe you forgot to drain the canned tomatoes? The liquid in the can might have lightened up the color. I make this all the time with canned tomatoes, but I make sure to empty it in a strainer to make sure it drains the liquid.
I already ate lunch, yet I saw this and it felt like I never had. Haha.
Looks utterly delish.
Thanks!
Yay!
Tried this recipe, but without ginger.
As a side dish used baked potatoes with herbs.
The taste is incredible!
Yum! Delicious for dinner, served on whole grain basmati. Our son, visiting from Vancouver, home of Vij and his restaurants, made this tonight, and we may have to duke it out tomorrow for leftovers. I’ve saved this recipe for another cold winter day’s dinner. Thanks for the post and recipe, Julie.
I have made this recipe many times from Vij’s cookbook with bone-in thighs.
Takes more work but I am a slave to the recipe!
Always fantastic and better the second day (if there’s any left).
I live in Vancouver and Vij is a great guy.
David Riehm
He sure is!
I have a friend who gave me a recipe called Vij’s Family Chicken Curry a decade ago… so funny because I thought it was that friend’s friend. 🙂
Curious: do you buy the bone-in, skin-on chicken, but toss the skin?
Thanks,
Chris
Yes! or roast it and feed it to your happy dog!
I make this fabulous chicken curry dish at least 8 times a year. Freeze leftovers. So delicious second time round. One thing I change in the recipe is not to add 1 cup of water. Sauce a bit thicker without. Boneless skinless chicken thighs. Also add some honey to tone down the sharpness of curry.I simmer for a least an hour. Meat melts in your mouth. My most favourite. Thanks VJ
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This post beautifully captures how food carries not just flavor, but memories and stories too. The part about Vij’s mom bringing curry on the bus made me smile, such a vivid, heartwarming image. And that idea of a dish tasting a little different each time depending on the cook’s mood? So real! It’s like when I make these crispy homemade potato waffles, same ingredients, same process, but somehow each batch has its own vibe. That’s the magic of home cooking, isn’t it? Definitely trying this curry soon!
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Vij’s curry story is amusing. Imagining his mom on the bus with a pot of curry makes me smile-such dedication to convince the bank
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This chicken curry sounds wonderfully comforting—the kind of recipe that gets even better with time and a little improvisation. I love the idea that the “same” curry can shift with the cook’s mood and ingredients; that feels very real and homey. The masala base with ginger, garlic, garam masala, and sour cream sounds rich and balanced, and it’s great that it works with roasted chicken too. I also love discovering creative kitchen projects like this one, and if you enjoy making flavorful things in a different medium, check out AI Music Generator for something similarly fun and inspiring.
What I love about this post is how approachable Vij’s family chicken curry feels, even with all those spices. The idea that the flavor can shift depending on the day and the cook makes it feel even more alive. I also appreciate the practical shortcut with roast chicken. For anyone who enjoys cooking and wants to explore music too, I’ve been experimenting with an Audio to MIDI Converter that makes it easy to turn ideas into playable MIDI. It’s a surprisingly useful creative tool.
This curry sounds so comforting and forgiving—the kind of dish that gets better with a little time and personality in the kitchen. I love the idea of building that deep red masala first, then letting the chicken and spices do the rest. The story about Vij’s mom bringing curry to a business meeting is such a great reminder of how food and family history travel together. I’ve been experimenting with recipe ideas lately, and while browsing for creative inspiration I also stumbled on Deltarune Prophecy Maker here: Deltarune Prophecy Maker — definitely worth a look if you enjoy exploring something a bit different.
This chicken curry sounds wonderfully comforting and flexible—the kind of recipe that actually gets better the more you make it. I love the idea of building a deep masala first, then letting the chicken simmer and absorb all those spices. The story about Vij’s mom carrying curry to a meeting is priceless. I’m definitely going to try this with ghee and extra cilantro, and I’m also curious to see what other tested recipes and food ideas are shared here: ???????
What I love about this recipe is how approachable it feels while still delivering deep, layered flavor. The step of building the masala until the oil separates is such a great tip, and the sour cream gives it a rich, comforting finish. The story behind Vij’s family version makes it even more memorable. If you enjoy recipes with personality and a bit of soul, you might also like exploring Witch Hat Atelier Spell Maker for something equally distinctive.
This curry sounds incredibly comforting, and I love the idea that it evolves a little each time depending on the cook and the ingredients. The masala base with onion, ginger, garlic, and spices is exactly the kind of layered flavor I look for in a weeknight dinner that still feels special. I also appreciate the flexible approach with chicken, which makes it practical without losing depth. For anyone who enjoys recipe inspiration and creative food content, I’d also recommend checking out Bubble Letter Coloring Page Generator for a fun and easy way to add a creative break to the day.
This chicken curry looks absolutely comforting — the kind of recipe that feels both hearty and deeply personal, especially with the story behind Vij’s family version. I love how the masala builds step by step and how forgiving it seems with different chicken cuts and a little resting time. The balance of spices, sour cream, and cilantro sounds rich but still bright. I’d be curious to try it with what I have on hand, and I can imagine it only getting better the next day. For a bit of kitchen fun, I also sometimes like generating a quick Random Pokémon Generator while dinner simmers.
What I love about this curry is how it balances comfort and character—the brick-red masala, the sour cream, and the cilantro all sound so satisfying. Julie’s note about the recipe changing with the cook’s mood feels especially true for home cooking. I also appreciate the flexibility here, whether you start with roasted chicken or bone-in thighs. If you enjoy recipes like this, you might also like exploring an ai song generator for a creative break after dinner.
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