A whole chicken, cut into pieces then slow simmered all day to create a delicious Indian inspired chicken curry. Seasoned with curry powder, paprika, cinnamon and ginger.
I followed the instructions up to adding the chicken, then dumped everything in a crockpot with 5 chicken breasts, used less water, cooked all day long until the chicken fell apart. Skipped the lemon, brushed some pita breads with garlic/cilantro butter, stuck them under the broiler until golden, served with toasted almonds sprinkled over the curry and basmati rice. Turned out very good and super easy. A keeper. - 18 Jul 2002 (Review from Allrecipes USA and Canada)
The best curry I ever made. I did make a few changes though. I ommited the cayenne because I used hot curry powder and I also added a table spoon of cumin and a 1/2 c of plain yogurt. I also, took the tip from another reviewer and thickened it up with corn starch. I then put this in the oven and cooked at 200F for 3 hours. It came out so tender and flavorful. This is my new curry recipe from here on out! - 03 Feb 2006 (Review from Allrecipes USA and Canada)
I love chicken curry...(my mother-in-law is Queen Curry..her beef and chicken curry dishes are beyond compare), but I'm glad you posted this one Colleen. Now I can claim I know how to make this wonderful dish. The cinnamon is a must..it gives off a unique flavor not acquired by other spices. We usually use a cinnamon stick instead of the powder and don't remove it. Thanks again. - 06 Feb 2003 (Review from Allrecipes USA and Canada)