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Prep Time: 15 Minutes Cook Time: 30240 Minutes |
Ready In: 30255 Minutes Servings: 4 |
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Sauce can be used as a chutney, marinade or dip. Quantities can be varied to suit your own taste. I MUST HAVE MADE A TYPO IN THIS because I've lost the original and used this one - and the vinegar hit is way too much. I'm looking everywhere for my original and will correct this when I find it. In the meantime if you decide to make the Chicken dish, I recommend you approach the vinegar bottle with caution! Sauce can still be made and stored as the vinegar 'hit' diminishes with storage. After 3 weeks storage you have a very spicy chutney, great with cheese and at the optimum level for making the chicken dish...sorry about the typo...I will try harder in future! Ingredients:
500 g chicken breast fillets |
2 tablespoons oil (or 1/2 tbsp ghee) |
4 garlic cloves, finely chopped or grated |
1 red chile, finely chopped |
1 green chili pepper, finely chopped |
1 onion, finely chopped |
1 (400 g) can chopped tomatoes |
150 ml white wine vinegar |
3 tablespoons soy sauce (worcestershire sauce may be substituted) |
1 tablespoon honey |
1 tablespoon mustard powder |
2 tablespoons cold water |
Directions:
1. Fry onions, chillies & garlic in oil til onion is soft.
2. Add tomatoes, soy sauce, vinegar and honey. Bring to boil.
3. Mix mustard with water and add to pan.
4. Simmer for 30 minutes.
5. Allow to cool.
6. The sauce/chutney should now be bottled for 3 weeks before making the chicken dish.
7. Place a layer of 'sauce' in flame proof oven proof dish. Place chicken on top in a single layer and cover with more of the sauce.
8. Bake in the oven gas 6 200C (180C fan oven) for about 30 minutes or until chicken is cooked.
9. Either serve like this or place under hot grill for a few minutes to caramelise the topping.
10. Serve with a mixed salad.
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