Or sorta.
I started making this a few years ago, and my version is less spicy and adapted for the palates of wusses (me) and small children.
There are always opportunities to spice it up, harder to unspice.
In a large saucepan:
1 cup chicken stock, or 1 cup of water and an NON MSG bouillon cube. (MSG free house.)
2 TBSP butter.
2 onions, chopped. (You don't even have to be meticulous about the size)
6 cloves garlic chopped
1 Tablespoon Fresh ginger, grated. (or tsp of dry...have done in a pinch.)
3 TBS madras curry powder. (You can make your own curry powder, lots of recipes online, I live in the sticks, so the premixed Madras is what I can always get that is fairly fresh. I avoid all no name pre mixed spices however, they have a nasty edge to them)
1 Tbsp of Mexican chili spice.
1 Heaping Tablespoon of creamed honey, or 2 TBSP of liquid honey.
2 Large cans of diced tomatoes, or whole ones. (more nutrition is left in the tomato the larger the cut.)
(optional: Peppers. I have used sweet peppers, it adds another dimension)
Let this simmer merrily on the stove for an hour or two. Stir occasionally and make sure it doesn't burn. I betcha you could use a crockpot.
Chicken:
Sale chicken. Thighs or legs on sale, baked until done. Remove from bones, set aside skin etc. Save the bones for a soup. They do freeze for later too.
Cut or tear the meat into bite size pieces.
When the sauce has cooked for the 1-2 hours, run it through a food mill, or use the braun type stick handmixer, or a blender will work. Taste. Adjust seasonings if you need to.
In that same pot, add the chicken pieces with the sauce.
Cook for about 30 mins, at a low simmer.
Just before serving, add .5 or a cup of heavy cream, some parsley, chopped and a couple TBSP of butter.
Serve on Basamati rice. With salad. ( I like greek salad with this, the feta is amazing with a forkful of rice and sauce)
Naan bread works too.
Leftover sauce: The next day if there is not quite enough to go around again, I often add a can of chickpeas, or some cubed potatoes to stretch it out a bit.