Ingredients:

• 7 tbsp – Butter
• 3/4 cup – finely chopped Onions
• 1 – green capsicum, deseeded and thinly sliced
• 2 – Cloves of garlic, minced
• 1 – Bay Leaf
• 1.5 – Celery sticks, skinned and chopped
• 2 tsp – paprika
• 1.25 tsp – Tomato juice
• 1.75 cup – fresh tomatoes, skinned and chopped
• 4.5 tsp – Worcestershire sauce
• 2 tsp – Tabasco sauce
• Salt to taste
• 1.75 tsp – Corn flour
• 900 g – fresh Chicken breasts, skinless and boneless, cut into medium size pieces
• Shreds of Lemon peel and Parsley for garnishing

Method:

1. Saute the onions, capsicum, garlic, bay leaf and celery in 2 tbsp of butter for 2 minutes, stirring all the while.
2. Add the red chilli powder, tomato juice, tomatoes, Worcestershire and Tabasco sauce. Simmer and cook till the liquid reduces to almost quarter the quantity.
3. Add salt to taste.
4. Mix the corn flour in 5.25 tbsp water.
5. Pour this into the tomato sauce.
6. Stir continuously, cooking the sauce for another 2-3 minutes.
7. Saute the chicken pieces in butter until they turn tender.
8. Reheat the tomato sauce, add the cooked chicken and heat through – for no more than 2 minutes.
9. Garnish with lime peel and parsley.
10. Serve hot with rice.