My mother's chicken curry. So aromatic that once in college I was picked up by my father at school after a cold, wet weekend of caving, got into our small car and said accusatorily You had curry for dinner!!! Like the old recipe for hare (First catch your hare) this goes more quickly if you have roasted, skinned and boned your chicken in advance. I pour a cup to cup and a half of water into the roasting pan and use this plus additional water to deglaze the pan (enough to yield one cup of defatted pan drippings in water). This gives you your cup of water that you need later in the recipe when you add the chicken.