Chicken Curry I

This is a very old family recipe. It's everybody's favorite. Curry should be cooked slowly for a long time to get the best flavor. I often cook it the day before for even better flavor. Serve over rice.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 343 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 pinch salt
• ¼ teaspoon ground ginger
• water to cover
• ½ lemon, juiced
• ¼ cup olive oil
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon white sugar
• 1 tablespoon tomato paste
• 3 onions, chopped
• 2 cloves crushed garlic
• ½ teaspoon cayenne pepper
• 1 (3 pound) whole chicken, skin removed and cut into pieces
• 3 tablespoons curry powder

Recipe Instructions

Step 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.

Step 2

Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.

Step 3

Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.