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How to cook chicken curry so the chicken SLIDES off the bone real tender?

I've just cooked a Caribbean style chicken curry, and I'm quite happy with the result. One thing though, the chicken is great tasting and fresh, but it is a bit dense and stuck to the bone. I wan't it to be so soft that it just slides off of the bone full of flavour; what is the secret? How do I achieve this; I have just let the food stew for hours covered on a low heat. I didn't brown the chicken.

Public Comments

1. Cook your chicken curry in a heavy pot with a lid. After all ingredients are in, cover it and slow cook ( covered ) until the chicken is tender and falling off of the bone. Check and stir from time to time adding a bit of water if necessary. Did you brown your chicken?
2. Stew for hours and yet the chicken didn't come off the bone easily? That is a bit strange. Are the chicken pieces too big? Try make the curry in a big pan, cover with a lid and on a medium heat let the chicken boil in the pan along with the rest of the ingredients (as per the recipe). You need a little water, so that enough steam is formed within the pan. That is how the chicken will get extra tender. Also you can try use a little bit of meat tenderizer next time. Although I really don't feel that is required for a chicken. I always make chicken curry and the red curry especially tastes good when the chicken starts falling from the bone. I just overcook the chicken.http://www.creative-cooking-corner.com/thai-red-curry-recipe.html. Have a look at the picture in this link, see how the chicken is just falling. I hope this helps.
3. I don't use bones in curry -yuk!
4. try some recipes from try http://www.currysecret.co.uk or http://www.indian-recipes.co.uk this site specializes in indain restaurant style currys or BIR "british indian recipies"
5. You defrost it, and then eat it raw. I do it all the time.