Vij's: Elegant and Inspired Indian Cuisine
Vij's Family Chicken Curry
Page 92
Cuisine: Indian | Course Type: Main Courses
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robing from Vancouver, BC
I was determined to make a chicken recipe from here for a visiting guest, and settled on this one for the simple reason that, unlike most of his other chicken recipes, this one doesn't use a grill or BBQ.
Vij describes this curry as the one that is mother used to make in his apartment when it first opened and he didn't yet have his full kitchen license. It's based on a family recipe which is always a good sign.
As he insists, I took the trouble to make his Garam Masala (see p. 26) spice mix the day before...yes, a whole hour, but worth very minute!!
I served it with a range of other recipes from the same book:
- Grilled Asparagus and Corn in Fenugreek Curry (p. 129)
- Grilled Coconut Kale (p. 162)
- Beet and Daikon Salsa (p. 157)
Thesse were served with a cucumber raita that I cobbled together from a few different recipes and some brown rice. And no, since we were only three, we had tons of leftovers. No complaints - the chicken only got better with time.
I followed the recipe to the letter, except that I used yoghurt instead of sour cream, used a combination of fresh tomatoes and tomato passata (strained) from a bottle.
The result was a tangy and not at all hot curry; the flavour was instead deliciously aromatic and complex, and improved with every serving.Definitely the best chicken curry that I've ever eaten!!
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