350 g [12 oz.] cooked chicken
50 g [2 oz.] lard
1 large onion, skinned and chopped
1 clove garlic, skinned and crushed
15 ml [1 level tbsp.] flour
25 ml [1 1/2 level tbsps.] curry powder
30 ml [2 level tbsps.] tomato paste
juice of 1 lemon –
226g [8-oz.] can whole berry cranberry sauce
300 ml [1/2 pt.] water
2.5 ml [1/2 level tsp.] salt
3 whole cloves
175-225 g [6-8oz] long grain rice, cooked
25 g [1 oz.] flaked almonds, toasted
Cut the chicken into 2.5-cm [1-in] pieces. Heat the lard in a large frying pan and fry the onion slowly until golden brown; add the crushed garlic. Remove the pan from the heat and stir in the flour, curry powder, tomato paste, lemon juice and cranberry sauce; stir well. Gradually add the water, stirring continuously. Return the pan to the heat and bring to the boil, stirring. Add the salt, cloves and bayleaf, cover the pan and simmer for 30 minutes, stirring occasionally. Add the chicken to the sauce and heat through while the rice is cooking. Discard the cloves and bayleaf. Serve the chicken in the centre of a border of rice, with a garnish of toasted flaked almonds.
A 900 g [2-lb.] oven-ready bird yields about 350 g [I2 oz.] meat.