Procedure:
Marinating the chicken fillets
Pour and mix 2 table spoons of mixed curry powder in oil.
Marinate the chicken in the mixture for up to 12 hours.
[keep marinade for next time]
Grilling the fillets
Grill your fillets under a medium heat for 10 minutes (that’s 5 minutes each side).
Cooking your sweet and sour sauce
On medium heated frying pan pour oil from the fillets, enough to cover the surface of the pan, add a clove of crushed garlic, the same amount of crushed ginger, stir until light brown. Add medium sized diced onions, half a diced green pepper, 4 table spoons of tomato paste, 3 table spoons of caster sugar, juice from half of lemon, 1 tea spoon of garam massala, and a pinch of salt.
Cook while stirring your mix, adding water as the sauce gets dry for about 5 minutes, then add a tea spoon of mixed curry powder and stir into the sauce, add enough water so the onions are covered in water then finally simmer the sauce for 5 minutes.
Your sweet and sour sauce is done.
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