RECIPE FROM SPAIN:

Canary Island Curry

Create a subtly spicy and aromatic dish with the famous Canary Island 'moho picon' sauce.

You will need:

2 chicken breasts
1 medium onion
1 small red pepper
2 medium green peppers
1 jar salsas de salteras moho picon sauce

Method

• Peel and chop the onion, wash the peppers, remove the seeds and chop.

• Dice the chicken breasts into bite sized pieces.

• Heat a little olive oil in a large frying pan, add the onion and cook until soft then add the chicken and cook until browned all over.

• Add the peppers and cook for a few minutes.

• Add the jar of moho picon sauce, then bring the pan to the boil and cook for a few minutes.

• Lower the heat, cover and cook for 20 minutes until the chicken is cooked and the sauce is the required consistency. If it becomes too thick, just add a little water during cooking.

• Serve with rice or potatoes.

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