Ingredients:
3 T vinegar
3 garlic cloves, minced (I add more)
1 1/2 T fresh ginger (I sometimes use powdered)
3/4 T curry powder
1 T ground cumin
1/4 t ground cardamom
1/4 t ground cloves
1/4 t ground hot pepper (optional, I don't use it)
1 T whole mustard seeds
1-2 T olive oil
1 8 oz. can tomato sauce
1 cinnamon stick (break it in half for best flavor)
1 small onion, chopped
1 med. zucchini, sliced
salt to taste
3 boneless chicken breast halves, quartered
2 T fresh parsley, chopped
Directions:
1. Puree first 10 ingredients in a blender and pour into crock pot.
2. Add tomato sauce, cinnamon stick, onion, zucchini and salt and mix well.
3. Add chicken and turn to cover.
4. Cook on low for 5 hours.
5. Sprinkle with chopped parsley and serve with rice.
Serves: 3