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FINELY dice the onion, click here to read how to dice onions like a pro. CHOP up the three cloves of garlic, and finely slice the two jalapeño peppers. If you want the dish to be spicier, include seeds too, otherwise, remove them first from the jalapeño peppers.
WASH the small tomatoes and slice them in halves. HEAT UP the medium-sized skillet, add in 2 tablespoons of vegetable oil. When hot, add in 1 teaspoon of chilli powder and 1 teaspoon of cumin seeds.
Cook for 2 minutes to really let the flavours come out. ADD diced onion, chopped garlic and sliced jalapeño peppers. BAKE for another 5 minutes on medium heat.
ADD tomatoes, 1 teaspoon of mustard, 2 teaspoons of paprika powder, 3 tablespoons of white wine vinegar, tomato paste, corn starch, water and 1/2 tablespoon Worcestershire sauce.
GIVE it a good stir, turn down the heat to medium-low and let simmer for 5 minutes. ADD sugar to taste.
POUR everything from the skillet into the slow cooker, season with salt and pepper. REMOVE any excess fat from the chicken breasts, and place them into the slow cooker pot.
COVER the chicken breasts with sauce. TURN on the slow cooker set the temperature to maximum and time to 3 hours. SERVE with plain white rice, we also added a simple salsa (not pictured in ingredients).
SLICE / dice the mango, zucchini and apricots. TRANSFER to a large bowl, add white wine vinegar and mix it up. That's all there is! Bon appétit!