For 4 people you need:
- chicken pieces (i use chicken thighs, usually cheaper and very suitable for this undertaking) – say about 500 g (1 lb)
- onions – one large, or two small, chopped crudely
- carrot(s) – again, one large, or two small, sliced
- apple(s)- as above, chopped
- raisins – a handful
- good curry powder – the amount and the heat you must adjust to the preferences of your intended revelers
- a tablespoon-ish of tomato paste
- chicken stock – say 300 ml (a good cup or more)
- vegetable oil of choice
The successful balance of each contribution is really a result of practice. Some like it hot..
- Heat a bit of oil on deep frying pan – it must be big enough to hold, at the end, all the ingredients (except for the chicken)
- Sear the chicken pieces until it is lightly browned on all sides — you can do this in installments
- Put the chicken into a big heavy pot
- Remove most of the oil from the frying pan (throw out, drink or use otherwise).
- Fry onions until translucent
- Add curry powder, mix and heat
- Add a squeeze of tomato paste, mix
- Add chicken stock
- Add carrots, apples, raisins, salt to taste, bring the whole mixture to a boil.
- Add sauce to chicken pieces.
- Cover, let simmer for as long as possible (1-2 hours?).
- Serve with rice and parsley.
I usually cook it the day before, as the kitchen smells unnecessarily strongly while in process. The next day reheat in the oven or on the top, 45-minutes or so, depending on how big a pot.