Nazley's Warm Butternut Relish and Chicken Strips

TRH Nazley's Warm Butternut relish and Chicken strips
To be served with either rice or garlic pita breads.
Warm butternut relish
5 baby onions sliced.
1 teaspoon oil.
1 teaspoon whole cumin seeds.
3 carrots peeled and cut lengthwise.
1 small butternut cut in small cubes.
1/2 green pepper cubed.
Salt to taste.
Braise onion with cumin seeds in the oil.
Add the carrots and butternut.
Add salt and allow to cook till done.
Lastly add the green pepper.
Switch off heat and allow to cool.
Chicken strips
3 chicken breasts cut in cubes.
Marinate the chicken in the following:
1 teaspoon chicken masala.
Salt to taste.
1 teaspoon crushed black pepper.
5 dried curry leaves crushed.
1 teaspoon garlic chili sauce.
1 Tablespoon sweet chili sauce.
3 Tablespoon tomato sauce.
1/2 teaspoon veri peri sauce.
Marinate for 20 minutes.
1 Tablespoon honey.
3 Tablespoon chopped coriander.
Heat a non stick pot. Add the marinated chicken.
Cover with a lid and allow to cook till done.
No water is needed. Once nice and saucy.
Add the honey and coriander.
Cook for 6 minutes without the lid. And serve.
Prepared, tried and tested by: Nazley Ally

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