**Updated**
I received this recipe from our Best Man's mom. She grew up in South Africa, and while I don't know exactly where she got this recipe, I think it's got some African tones to it (I'm thinking Moroccan, but what do I know? I've never been there!) It can be served over rice, but don't forget the condiments! I really like it with banana, raisins, & lettuce.
I haven't made it in the slow cooker before, but I think it'd be an excellent dish to try with that method. Also, since it makes quite a bit, it freezes really well. Try it. It's delicious!
Chicken Curry
1 oz margerine (or butter)
1 Tbsp olive oil
1 large onion, finely chopped
1/2 tsp chopped garlic
1 1/2 tsp curry powder
2 Tbsp flour, heaped
2 Tbsp tomato paste, level
1/2 tsp ground ginger, level
1/2 tsp ground cinnamon, level
3 cloves
1 bay leaf
2 Tbsp chopped sweet pickle, level
1 tsp worchestershire sauce
Juice 1/2 lemon
2 cups water
2 tsp chicken boullion granules
1 1/4 lbs chicken tenders/breasts, cut into ~1-inch cubes
2 cups diced potato (1/2-inch dice-I leave the skin on)
1 cup water
Add margarine/butter and oil to a large, wide pan or pot. Saute onions until translucent. Add garlic & cook ~30 seconds before adding remaining spices, pickle, worchestershire, lemon, 2 cups water, and boullion. (Can mix together in a bowl before adding to the pan.)
Add chicken & potatoes and bring to a boil. Turn down to low or med-low and simmer until chicken and potatoes are tender. Serve with rice, chopped banana, raisins, tomato, lettuce, and/or coconut.
Note: This is even better the next day!
Recipe courtesy S. Dee