I was given this recipe about 13 years ago! I thought I had lost it only to find it recently. I made it last night and it brought back great memories of when I really started cooking and trying out new recipes! I will always be grateful to Carol for passing on some amazing recipes that I STILL use today!
If you dont want to cook the chicken you can use a shredded cooked chicken (one you buy, or you can roast a whole chicken and shred it into this sauce which I actually prefer doing as you get gorgeous different textures of meat).
The sauce is a fragrant, spicy, sweet and sour type sauce, it’s hard to explain, but very delicious! Its a great way to liven up a few chicken breasts!
4 Tbsp Olive oil
900g chicken fillets
1 clove garlic – crushed
1 Green Pepper – sliced or diced
1/2 Red pepper and 1/2 yellow pepper – sliced or diced
1/2 punnet button mushrooms – sliced
5 small onions, sliced
1/2 C Sugar
1/2 Cup Vinegar
1 clove of garlic, crushed
2 tsp curry powder
1 tsp rosemary
1 tsp tumeric
1 tsp mixed spice
1 tsp ground ginger
1 tsp dried sweet basil
2 sticks cinnamon
1/2 tsp salt
1/2 tsp ground black pepper
2 C boiling water – can add more
1 small tin of tomato paste
– Heat a frying pan on high heat and quickly fry the chicken strips in some salt and pepper and garlic until coloured and JUST cooked. Set aside.
– Gently fry the onions in oil for a minute or two. Add the peppers and the mushrooms and fry for a few minutes.
– Mix all the sauce ingredients together in a bowl and then pour it over the onion mixture and simmer gently until veggies are tender.
– Add the chicken strips to the sauce, mix well and allow to simmer for about 5 minutes. Taste and adjust the seasoning and serve with steamed basmati rice or egg noodles.
Recipe by Carol Elliott