Slow Simmer Chicken Curry

    30 minutes

    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.

    244 people made this

    Serves: 6 

    • 3 onions, diced
    • 1/4 cup olive oil
    • 1 teaspoon ground cinnamon
    • 1 bay leaf
    • 1/4 teaspoon ground ginger
    • 1 teaspoon paprika
    • 20g curry powder
    • 1/2 teaspoon white sugar
    • 1 pinch salt
    • 2 cloves garlic, crushed
    • 1 (1 1/2 kg) whole chicken, skin removed and cut into pieces
    • 1 tablespoon tomato paste
    • water to cover
    • 1/2 lemon, juiced
    • 1/2 teaspoon cayenne pepper

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
    2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
    3. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.

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    Reviews in English (178)


    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 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)