Low, slow, and steady makes this chicken dish something out of the cooking channel. It’s a Holiday time meal without a doubt. Spicy curry is balanced by seasonally acclaimed nutmeg and cinnamon. Chicken breasts are flavored in Dutch ovens by the mixed spices and thick cut onions, tomatoes and elevated with chicken stock. Simmer for 2 hours on a low setting until the chicken is tender and has taken in as much moisture as possible.