Vij family's chicken curry from Vij's Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala

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Notes about this recipe

  • Totallywired on September 26, 2018

    Recipe calls for far too much water. I suggest omitting entirely and adding by the quarter cup, as necessary.

  • rionafaith on August 16, 2017

    p. 92 -- Good weeknight curry with a nice spice level. The sauce was a bit thinner than I like so I ended up removing the chicken and boiling it down more, but next time I would only add half the amount of water. I de-seeded the tomatoes and chopped them pretty finely so the texture wasn't too bad, but I might try pureéing them next time. 1 tablespoon of salt seemed like way too much so I only added 3/4T and that was enough. The fresh cilantro at the end really helps brighten this up too.

  • Frogcake on December 04, 2016

    This is very good. We have made this several times and my son has adopted this as his favourite, quick go-to curry at university. I've also made this with veal.

  • Foodelf on March 29, 2015

    A delicious, unfussy dish that never fails to please. One can easily control the levels of heat by adjusting the amount of cayenne. I never bother taking the cooked chicken off the bone to serve, but that would be easy enough to do.

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