4 pounds organic chicken curry; cut into 1 inch cubes
4 tablespoons vegetable oil
1/2 cup ketchup
1 tablespoon prepared mustard
1 tablespoon prepared chili sauce
1/2 teaspoon salt
2 (15 ounce) cans kidney beans, drained
1 cup sliced black olives
1 cup casings
3 cloves garlic, minced
1 cup parmesan
1 cup diced red bell pepper
1 cup chopped green bell peppers
1 cup diced yellow bell peppers
1 onion, chopped
1 (6 ounce) can carrot, seeded and diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
In a small bowl, combine curry and oil with the ketchup and mustard. Mix well and store in an airtight container.
In a large bowl, gently mix ketchup, mustard, chili sauce, salt, kidney beans, olives, casings, garlic and parmesan. Pour evenly over low/medium heat chicken. Heat vegetables over medium heat for 2 hours, stirring every 10 minutes.
Gather vegetable mixture into 2 shreds food shredder or small plastic bags; shape into 2-inch balls.