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

How to Make Chicken Creole

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