Are you craving that addictive curry sauce from Chicken Kitchen but don’t want to make the trip? I’ve been there! After years of spending way too much money on takeout I finally figured out how to recreate this magical sauce at home. The best part? It’s actually super simple to make!
Today I’m sharing the secret to making Chicken Kitchen’s curry sauce right in your own kitchen. Whether you’re looking to drizzle it over grilled chicken use it as a dipping sauce, or just eat it by the spoonful (no judgment here!) this recipe will become your new favorite.
What Makes Chicken Kitchen’s Curry Sauce So Special?
Before diving into the recipe, let’s talk about what makes this sauce so darn good. Chicken Kitchen’s curry sauce has this perfect balance of:
- Creamy texture
- Mild curry flavor
- Slight tanginess
- Subtle sweetness
- Addictive richness
It’s not too spicy, so everyone can enjoy it, even people who don’t usually like curry. And unlike many restaurant recipes that call for dozens of ingredients, this one is surprisingly easy to make.
Two Different Curry Sauce Versions
Based on my research, I’ve learned that Chicken Kitchen is linked to two popular curry sauces:
- Mustard Curry Sauce – A simple mayo-based sauce with curry powder
- Traditional Curry Sauce – A more complex sauce with aromatics and spices
Let’s start with the simpler version first!
Chicken Kitchen’s Mustard Curry Sauce Recipe
The first recipe, which comes from the original Chicken Kitchen in Pinecrest, Florida, is said to be the easiest. Only 4 things are needed to make it, and it only takes one minute!
Ingredients:
- 2 tablespoons mayonnaise (Hellmann’s recommended)
- 1 teaspoon yellow mustard (French’s recommended)
- 1/2 teaspoon curry powder (McCormick recommended)
- 2 tablespoons water
Directions:
- Mix all ingredients in a bowl and stir well until completely combined.
- That’s it! Seriously!
Tips:
- If you want a thinner consistency, just add a bit more water.
- For best results, let it sit in the fridge for at least 30 minutes before serving to let the flavors meld.
- This sauce keeps well in the refrigerator for up to 4 days in an airtight container.
But I have to warn you—this sauce is VERY addicting! Don’t say I didn’t warn you when you make it every week!
Traditional Chicken Kitchen Curry Sauce (Full Version)
If you’re looking for a more authentic, complex curry sauce that can be used as a base for actual curry dishes (not just a dipping sauce), here’s a more comprehensive recipe:
Ingredients for the Aromatic Base:
- 2 tablespoons oil or ghee
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spice Blend:
- 1-2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder (optional for heat)
For the Sauce:
- 2 tablespoons tomato paste
- 1 cup coconut milk or cream
- 1/2 cup chicken broth or water
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
Directions:
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Build the aromatic base: Heat oil or ghee in a pan over medium heat. Add onions and sauté until translucent (about 5 minutes). Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
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Bloom the spices: Add all the spices to the pan and stir constantly for 30-60 seconds. This blooms the spices, releasing their essential oils and flavors. Be careful not to burn them!
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Create the sauce base: Add tomato paste and stir for 1 minute to cook off the raw tomato flavor.
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Add liquids: Pour in coconut milk and broth, stirring to combine. Bring to a simmer.
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Simmer and reduce: Allow the sauce to simmer uncovered for 15-20 minutes, stirring occasionally until it thickens to your desired consistency.
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Season to taste: Add salt, pepper, and optional sugar to balance the flavors.
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Strain if desired: For an ultra-smooth sauce, strain through a fine mesh sieve (though I usually skip this step).
Combining the Curry Sauce with Chicken
Now that you’ve made your sauce, here’s how to create that classic Chicken Kitchen experience:
Quick Grilled Chicken:
- Cut boneless, skinless chicken breasts or thighs into bite-sized pieces
- Season with salt, pepper, and a pinch of curry powder
- Cook in a hot skillet with a little oil until golden and cooked through (about 5-7 minutes)
- Toss with your curry sauce or serve the sauce on the side
For a Complete “Chop Chop” Experience:
- Serve your curried chicken over yellow rice
- Add a side of black beans
- Include some fresh tomatoes and lettuce
- Drizzle extra curry sauce over everything
Making the Sauce Healthier
If you’re watching calories or have dietary restrictions, here are some adaptations:
- Lower fat version: Use light mayonnaise in the mustard curry recipe
- Dairy-free: Use coconut milk instead of cream in the traditional recipe
- Vegan option: Replace chicken broth with vegetable broth
- Lower carb: Skip the sugar and use less onion
Common Mistakes to Avoid
I’ve made a few errors when making this sauce, so learn from my mistakes:
- Not blooming the spices: Don’t skip this step! It’s essential for developing flavor.
- Rushing the process: Let the sauce simmer properly to develop depth.
- Too much heat: Adding too much chili can overpower the delicate curry flavor.
- Not adjusting consistency: The sauce should coat the back of a spoon but not be too thick.
Storing and Reheating
One of the best things about curry sauce is that it often tastes even better the next day! Here’s how to store it:
- Refrigeration: Keep in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stove or microwave, adding a splash of water if it’s thickened too much.
Frequently Asked Questions
Q: Can I use curry paste instead of curry powder?
A: Yes, but start with less (about 1 teaspoon) as curry paste is more concentrated.
Q: My sauce is too thin. How do I thicken it?
A: Simmer uncovered longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).
Q: Can I make this without mayonnaise?
A: For the mustard curry version, you could substitute Greek yogurt, though the flavor will be tangier.
Q: How do I prevent the sauce from being too spicy?
A: Start with less chili powder and add more to taste. Adding a touch of cream or yogurt at the end can also temper heat.
Q: What’s the best curry powder to use?
A: McCormick curry powder is recommended for the authentic Chicken Kitchen taste, but any mild curry powder works well.
Perfect Pairings for Your Curry Sauce
This versatile sauce goes great with:
- Rice (especially yellow rice)
- Naan or flatbread
- Roasted vegetables
- As a dipping sauce for fries or chips
- Drizzled over salads
Final Thoughts
The beauty of Chicken Kitchen’s curry sauce is its simplicity. While there are more complex curry recipes out there, this one captures that specific, addictive flavor that keeps people coming back to the restaurant.
Whether you opt for the super-simple mustard curry version or the more complex traditional sauce, you’ll be amazed at how easily you can recreate this restaurant favorite at home. The best part? You can adjust the flavors to suit your own preferences!
I’ve been making this sauce for years now, and my family requests it at least once a week. It’s become our go-to for quick weeknight dinners, and I love that I can whip it up with pantry staples.
Happy cooking!
How to make Chicken Curry (Stepwise Photos)
1. Heat 2 tablespoons of oil in heavy bottom pan. When the oil turns hot, add
- 1 small bay leaf (or 1 sprig curry leaves)
- 2 inch cinnamon piece
- 4 cloves
- 3 green cardamoms. (All of these are optional but recommended)
2. Add 1 cup very finely chopped onions and 1 chopped green chili pepper. Saute the onions till they turn golden. To speed up, I used another tbsp of oil here and this is optional.
3. Add 1 tablespoon ginger garlic paste. Make sure the onions turn golden before adding ginger garlic.
4. Saute ginger garlic for about 2 to 3 minutes or until the raw smell disappears completely.
5. Add ½ cup tomatoes (chopped or mashed or pureed). Also add ¼ teaspoon turmeric and ½ teaspoon salt.
6. Next fry until the tomatoes turn completely mushy and the raw smell has gone.
7. Add 1 teaspoon red chili powder and ¼ cup whisked yogurt (curd). Check the tips section below to know tips on how to prevent yogurt from splitting in the curry. You can use 12 cashew nuts, almonds, or 3 tablespoons of white poppy seeds instead of yogurt. Just soak them in ½ cup of hot water for 30 minutes. Blend it to a smooth paste & add here.
8. Saute on a medium flame until the mixture becomes thick and begins to smell good. Optional – If you do not like chunky onions in your curry, then cool and blend this with water to a smooth puree.
9. Add the following ingredients
- ½ kg chicken (about 1 lb)
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 2 tablespoons chopped coriander leaves or mint leaves.
10. Saute for 3 to 4 mins or until the chicken turns pale.
11. Set the heat to low and cover the chicken. Cook for three to four minutes, letting it soak up the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min.
12. Pour ½ to ¾ cup hot water or as needed. Using cold water often makes the meat tough & hard.
13. Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.
14. Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add ½ teaspoon more garam masala if you feel the curry is low on flavor.
When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until you serve.
Serve chicken curry with rice, turmeric rice, jeera rice, ghee rice, naan or chapathi. Also have a simple raita & onion salad or kachumber to go on the side.
- Cut the onions into small pieces so that they cook down in the curry and become jammy. This also helps to cook the onions faster. You may use a chopper or food processor for that.
- You can use chopped tomatoes or pureed tomatoes. If I’m going to use chopped tomatoes, I like to peel and seed them first. You’ll need more ground spices if you use passata or tomatoes which have been canned.
- The best way to make this chicken curry is to cook it slowly over low heat. Do not hurry up to finish the dish. A dish that is slow-cooked is worth the work because it tastes so good. If you cook chicken curry over high heat, you will end up with a bad curry that you won’t love.
Choosing chicken: You can make this curry with boneless or bone-in chicken. But bone-in chicken yields the best curry due to the marrow goodness. Bone-in chicken also thickens the curry without adding any thickener.
Most traditional Indian households use the whole chicken that is cut to equal sizes. The curry is made with all the pieces – thighs, breasts etc. But if you are choosy you can use whatever you like. This kind of whole chicken that is cut up is known as curry-cut chicken.
Whole spices: Whole spices like bay leaf, cinnamon, cloves and cardamoms impart additional flavor to the curry. While they can easily be left out if you do not have I advise giving them a try whenever possible. You will find the flavors of the curry more robust and intense.
Since ground spices oxidize overtime (during their shelf-life) whole spices boost and impart the flavors slowly as your curry simmers.
Garam masala: Garam masala is an Indian spice blend made by dry roasting whole spices & grinding them. The key ingredient to make a good chicken curry is a good garam masala or a chicken masala.
I use this homemade garam masala or this biryani masala. You can also use store bought garam masala for convenience. Also, keep in mind that each brand is different, and the amount you use will depend on how strong and fragrant the garam masala is.
Substitute: A good substitute to garam masala is a meat masala, biryani masala, kitchen king masala or Curry Powder. You can again choose something good from a popular brand. But please note that a curry powder does not have the same aroma & spice level as the garam masala powder.
Taste enhancer or thickener
Traditional chicken curry is made without any thickening agents. To enhance the taste & give the curry sauce a thicker feel, ingredients like coconut, yogurt, nut paste or poppy seeds are used in smaller quantities.
Back home in India, my Mom would always use white poppy seeds paste to make this chicken curry. Since poppy seeds are banned in the country I live, I either use yogurt, coconut or nut paste & a lot of times just nothing.
So feel free to use fresh yogurt if you do not own a blender to make a paste of coconut or nuts. Here is how to use yogurt:
Using Yogurt in Curry
Most often thick yogurt with lesser whey, won’t split in the curry but however for unknown reasons it may sometimes happen. So these tips will help you prevent that. Simply whisk the yogurt with a fork until smooth. Temper the yogurt first by adding 2 tbsps of onion tomato masala (made in the recipe) to it. Mix it well. Lower the flame completely and pour the yogurt to the pan.
Yogurt that is not sour and has lesser whey works well in this recipe. So you can use Greek yogurt or even homemade yogurt.
If your yogurt is too runny and has a lot of whey, simply strain it in a cheese cloth and then use. Too much of whey will always split the yogurt in the chicken curry.
To make a Smooth Curry Sauce, simply cool the onion tomato masala and blend it with 1 cup water until smooth. You don’t need to fish out the whole spices.
First saute the chicken for a few minutes until pale, then simply strain the puree to the chicken and let simmer until you see traces of oil over. Add more hot water if you want to adjust the consistency.
Make Creamy Chicken Curry
You can make this chicken curry creamy by adding 4 tbsps of heavy cream, cooking cream, thickened cream or thick coconut milk towards the end. Also note that adding a lot of it will alter the flavor profile and may turn your dish bland.
Related Recipes
For best results follow the step-by-step photos above the recipe card