Quick Curried Chicken Sauce

Ingredients

For marinade

900g chicken breasts

1 tablespoon avocado oil

½ teaspoon sea salt

½ knorr chicken seasoning

2 garlic cloves (crushed and chopped)

1 teaspoon Foodace Grill mix

1 teaspoon natural  tree syrup (or honey)

For curry

1 tablespoon Indian curry powder

1 teaspoon Ducros curry powder

4 tablespoons smokey sauce (I used eating spoon)

salt to taste

½ each of mixed bell peppers

2 tablespoons avocado oil (thinly sliced)

 

Instructions.

1.     Wash chicken breasts, pat dry with paper towel and cut into smaller pieces, just as desired.

2.     Place in a freezer/ziplock bag, add in all ingredients for marinade, shake to mix well and leave in the fridge overnight.

3.     Heat up skillet/wok/frying pan, add 2 tablespoons avocado oil, then pour in the marinated chicken. Fry until chicken starts to brown, this should take about 5 – 8 minutes.

4.     Once chicken pieces are browned, add the curries and the smokey sauce, stir to incorporate. Turn down the gas burner to its lowest. Allow to cook for about 4 – 5 minutes.

5.     Adjust taste by adding more salt and finally, add the sliced bell peppers. Stir in and allow to cook for 2 minutes and boom, sauce is ready.