Chicken curry

My husband and I took an Indian cooking class 4 or 5 years ago. We made a ton of different recipes. One of the few I make on a regular basis is this chicken curry. It is so delicious, and pretty easy to make at home. I made some modifications from the original recipe because I had some trouble finding a few of the ingredients, and I prefer coconut oil.

Here are all the ingredients lined up and ready to go.

I have recently been more intentional about having everything out and ready to go so I’m not scrambling around looking for a specific ingredient in the middle of a recipe. Everything goes much smoother.

Here is the recipe card. I use the My Recipe Book app for iPad which is where the format for the recipe card comes from.

The directions call for a whole chicken cut into pieces, I cut it into 8 pieces – 2 legs, 2 thighs, 2 breasts and 2 wings.

It is really helpful to measure out all of your spices ahead of time, and have them all in one bowl to dump right in when you need to.

I need to get a better photo of the final product, this looks somewhat unappetizing, but this is what I have for now.

Also, usually I finish it in my enameled cast iron pan, but this time I needed to go somewhere for a few hours, so after it was all done except the simmering, I dumped it in my crock pot for 2 hours on high. It worked really well. I love it when a recipe works out in the crock pot, so I can get dinner ready earlier in the day, and it is ready to go when dinner rolls around.

One thought on “Chicken curry

  1. Pingback: Menu Plan Jan 7-13 | Enduring Food

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