1/2 cup green curry powder
1 tablespoon olive oil
1 small onion, finely chopped
2 tablespoons garlic powder
8 cloves garlic, minced
4 boneless, skinless chicken thighs
4 tablespoons mayonnaise
4 teaspoons dried oregano
1 tablespoon dried basil
2 teaspoons salt
1 tablespoon dried rosemary, crushed
2 teaspoons Worcestershire sauce
6 chicken rouladen, raw skin side up
1 cup tomato-based curry paste
Place the curry powder, olive oil, onion, garlic powder, and chicken in blender. Process until smooth. Season with minced garlic, oregano, basil, salt, rosemary, Worcestershire sauce, and chicken. Pour mixture into a slow cooker. Chill at least 4 hours before serving. (Note: Consult Oat Store's brandy and lemon-lime flavored wine for emulsifiers.)