This is my original curry chicken recipe. Since it's inception, I've made changes here and there.
Nick's Curry Chicken
3 lbs chicken cut into bite-sized chunks or strips
1 1/2 lbs coarse chopped white or yellow onion
3 cloves minced garlic
1 tblsp minced fresh ginger
3 tblsp oil
2 qts chicken stock (enough to cover chicken)
1 cup dry white wine
1/4 cp curry powder
1/4 tsp ground cayenne pepper (more or less to taste)
salt and pepper to taste
In a large frying pan saute shopped onions in oil on medium head until limp. Add chicken, garlic, and ginger. Saute until chicken browned on all sides.
Place chicken in large pan or dutch oven with chicken stock, curry powder, and cayenne and simmer for an hour.
*INstead of chicken stock can use adequate amount of chicken bullion to make 2 quarts liquid