Chicken Curry

Chicken Curry

Heidi Souza


1/4 cup soy sauce
1/4 cup vinegar
3 cups water
3 heaping tsp curry powder
4 heaping tsp paprika
1 heaping tsp cayenne pepper
1 heaping tsp black pepper
1 heaping tsp ginger powder
1 heaping tsp garlic powder
6 chicken thighs or 4 leg quarters, with skin
2 to 3 medium onions, chunked or chopped
1 cup rice
1 can chicken stock


In a slow cooker, combine the soy sauce, vinegar, water and spices; blend well.

Add the chicken and onions.

Cover and cook on high setting, stirring occasionally, for 4 hours; on medium

for 6 to 7 hours; or on low for at least 8 hours.

Once the onions are very soft and the chicken is falling off the bone, remove

chicken with a slotted spoon and remove the bones. Cut the chicken into smaller

pieces and return to cooker. Meanwhile, in a saucepan, cook the rice in the

chicken stock until tender. Serve hot curry over rice. Makes 4 to 6 servings.

Note: Leftovers freeze well in an airtight container and keep for 3 to 4 months.