Spiced & Fragrant Chicken
Submitted by Tekesha
Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsLow and slow is the name of the game with this one.
Skinless chicken legs simmer gently in tomato sauce spiked with curry powder, garlic, cayenne, and black pepper until the meat is so tender it practically slides off the bone.
Shred the chicken, stir in sliced mushrooms, and let it all cook together for another ten minutes until the sauce is thick and fragrant.
Serve it over steaming hot rice and let the sauce do all the heavy lifting.
Kitchen Tips
- Removing the skin before simmering keeps the sauce from getting greasy and lets the curry flavor absorb directly into the meat.
- This is a fantastic make-ahead meal. It freezes beautifully in sealed bags with the air pressed out.
- The long simmer concentrates the tomato sauce into something rich and deeply flavored. Don’t rush it.
- Add more cayenne if you like heat, but the ⅛ teaspoon keeps it family-friendly.
Ingredients
Directions
Remove the skin from the chicken legs.
In a medium saucepan heat the tomato sauce on low heat.
Add the chicken legs, stock, curry, cayenne, garlic and pepper.
Cover and simmer on low until chicken is tender, about 1½ hours.
Gently remove the chicken meat from the bones and return to the pot.
Add the mushrooms and simmer for an additional 10 minutes.
To freeze, place in freezer bags, press out air and seal.
To serve, defrost and reheat.
Serve over hot rice.
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