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1 Tablespoon Vegetable Oil
3 lbs Chicken pieces (skin on breasts, skinless legs and thighs)
2 Onions, finely chopped
4 Garlic Cloves, minced
1/2 Red Chili Pepper, minced or Green Chili Pepper
2 teaspoons Curry Powder
1 teaspoon dried Oregano Leaves
1 teaspoon Salt
1/2 teaspoon Black Peppercorns, cracked
1/2 cup condensed Chicken Broth, undiluted
1/2 cup Tomato Sauce
1 Bay Leaf
1/2 cup Peanut Butter
2 Tablespoons Sherry Wine or Lemon Juice
1 Red Bell Pepper, finely chopped
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In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware. Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil. Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork. In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf. Serve over hot white rice.
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