Melt margarine in a saucepan. Add onions and fry gently for 5 minutes or until soft.
Add turmeric, ginger, curry powder, salt and flour, then stir in stock and tomatoes. Add jam and bay leaf, bring to the boil and simmer for 30 minutes. Remove from heat, stir in lemon juice and leave overnight.
Next day add cooked chicken to the sauce. Stir in cream and reheat. Serve over rice, garnished with lemon slices and parsley.
You don't have to necessarily use a whole jointed chicken for this dish. If you have a preference, use just thighs, for example, or use a combination of bone-in thighs and drumsticks with boneless breasts.
This was excellent - and easy. One of those recipes where absolute precision in terms of ingredient quantities is not essential, I think. Also, I substituted butter and olive oil for margarine; I have no idea if this made a difference, but certainly the dish tasted very good. Furthermore, I could not leave it overnight, so a few hours had to suffice - though I would imagine allowing the full maturation period would have produced a greater depth of flavour. The gentle spiciness and slight sweetness meant the dish won the approval of younger consumers ! - 21 Dec 2016