Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Indian / Vij Family’s Chicken Curry - My Version Recipe
    Lost? Site Map

    Vij Family’s Chicken Curry - My Version

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    Chef #573036's Note:

    I have yet to try this one but like for most of Vij's recipes, I reduced the amount of oil.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat the oil on medium.
    2. 2
      Add the onions and the cinnamon stick and sauté until the onions turn golden (5-8 minutes).
    3. 3
      Add garlic and cook for another 4 minutes.
    4. 4
      Add ginger, tomatoes and your spice mix (salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne). Cook for 5 minutes or until the oil separates.
    5. 5
      Now in with the chicken:.
    6. 6
      Skin the chicken rinse them (you can do this while the masala cooks).
    7. 7
      Add chicken to the masala, turning and coating the pieces well.
    8. 8
      Cook for 10 minutes, until the chicken starts to brown.
    9. 9
      Stir in the sour cream and water and increase the heat to medium-high.
    10. 10
      Wait for a boil, reduce heat and cover. Cook for 15 minutes or until chicken is completely cooked, being sure to stir the pot a few times.
    11. 11
      When your chicken is cooked, remove the pan from the heat. Fish out the cinnamon and let your food cool for 30 minutes or more. Remove the chicken from the pot and its meat from its bones before adding the meat back into the masala.
    12. 12
      Before serving, heat it all up again on medium heat until it starts to simmer. Remove from the heat, stir in cilantro.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on January 15, 2010


      Once i stumbled on to this recipe almost a year ago, i haven't made another curry since. I agree to leave it around 1/4th a cup. I have made this a bunch of times, and i do agree with Gay, that the amount of water is almost unnecessary. I usually put it in, because i like the extra sauce left over.. (throw it in a pot and add some shirmp or something. mmm) I also tend to up the garam masala to 1.5 tbsp cayenne pepper, just shy of 1tsp as well as the cumin, and a larger stick of cinnamon. I really like the flavour when its stronger and a little more spicy. Even better the next day. I also leave out the cilantro and it tastes perfectly delicious with out it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2008


      I up-ed the oil to the original amount 1/4 cup. I loved the flavor of this. However, I thought adding 2 cups of water at the end of the cooking made this too soupy. I think half that amount of water, or none at all would have been better. Maybe with a little raita on top. Love this though and will make again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2010

      Very nice. I took the previous reviewer's advice, using 1.5 tbsp of cayenne, double the cinnamon, and cutting out the water. At the end, I found it was a bit overpowering, so I added about a cup of water and that made it so it was strong, but not too strong for me. Other change I made was used half a cup of yogurt and half a cup of sour cream as I ran out of sour cream. Also used boneless skinless chicken breast and added some vegetables. Very good, but I wonder if the whole one and a half hours of cooking is really necessary? Next time I think I will cook it as a stirfry (very fast) and see if it really tastes any worse.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vij Family’s Chicken Curry - My Version

    Serving Size: 1 (485 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 438.6
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 9.3 g
    Cholesterol 119.2 mg
    Sodium 1285.5 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 1.9 g
    Sugars 4.0 g
    Protein 28.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes