Friday, April 24, 2009

Chicken Curry

chicken curry

My first chicken curries were okay, but not the best. I always used generic curry powder and added some garam masala for a bit of sweetness.

When I started getting more adventurous in my preparation, I found a recipe in the Globe and Mail that inspired me to mix my own spices and I was off! The resulting chicken curry became one of my standards for a curry dinner on a Friday night (Friday nights being chicken night).

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Chicken Curry
This chicken curry is one of my Friday night dinner standards. It's fun to make and tastes great. It was inspired by the Vij Family Curry recipe.
  • 1/2 cup canola oil
  • 2 cups onions, finely chopped
  • 2 sticks cinnamon
  • 1/4 cup garlic, minced
  • 3 tbsp ginger, minced
  • 1 can diced tomatoes, drained
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 1/2 tsp cayenne pepper
  • 1 kilo (2 lbs) skinless chicken thighs (tastes better if it's bone-in)
  • 1 can chickpeas, drained
  • 1 cup sour cream, cream, or coconut milk
  • 1/2 cup cilantro, chopped (including stems)
1. In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. 2. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook the masala for five minutes, until the oil separates.3. Add chicken to the masala and stir thoroughly. Cook for 10 minutes, until the chicken looks cooked on the outside. 4. Add sour cream, cream or coconut milk, and stir. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Note: poke the thighs with a knife. If the meat is still pink, cook for five more minutes. 5. Remove and discard the cinnamon sticks and add chickpeas. 6. If using bone-in chicken, cool curry for at least half an hour and transfer cooked chicken to a mixing bowl. After chicken has cooled a bit, peel meat off the bones and discard the bones. Stir the chicken back into the curry and heat medium heat until it starts to boil lightly. 7. Stir in cilantro immediately before serving.
Prep time: Cook time: Total time: Yield: 6 servings

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen


  1. One of us in this house is not a curry fan, but I am anxious to try this dish. I was thrown off by the chicken picture! This recipe calls for chicken thighs, my go to chicken meat!

  2. Yeah, I don't have a picture so I chose something a bit random from Wikimedia Commons.

  3. I'm not much of a chef, but try to cook for my wife when I can. I'm a curry fan and prepared this meal over the weekend, we both loved it!


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