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This is a great recipe and rivals anything I have eaten at Indian restaraunts. As curry powders are quite variable in their degree of spice, I suggest adding just 1/2 of the curry powder and no cayenne pepper while braising the chicken. Then about 10 minutes into boiling the stock, taste and add curry powder until you have the flavor you like. Then add cayenne to adjust the heat if needed. Also, I used apple juice and salted butter as I did not have cider or unsalted butter.
Definitely tasty. I left the thights whole, but would suggest that it would be easier to eat if they were chopped down into smaller pieces with a cleaver. I garnished it with Greek yoghurt and fresh corriander. Very enjoyable!