Ingredients:
4 – 6 Skinned/boned Chicken Breasts cut into cubes
2 Tablespoons Sunflower/Vegetable Oil
1 Large Onion – chopped finely
1 Garlic Clove – crushed
5 fl oz (1 small tin) Tomato Puree
3 Tablespoons Lemon Juice
4 Tablespoons Light Brown Sugar
2 Tablespoons Worcestershire Sauce
5 fl oz Chicken Stock or Water
1 Teaspoon Dry English Mustard
1/2 Teaspoon Dried Sage
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Method:
1. Heat the oil in a saucepan and fry the chicken, onion and garlic until the chicken is almost cooked through. Add the remaining ingredients and stir to mix well. Bring to the boil and then either simmer the pan on the hob for 40 mins on a low heat (topping up with water if the sauce reduces too much) or alternatively, transfer to an oven dish with a lid and cook in the oven at 180 degrees C, 350 degrees F or Gas Mark 4 for 30-40 mins.
2. Serve with plain boiled rice or vegetables.
NOTE: This recipe can also be used with pork in the same way.