Spicy, Saucy Chicken

• 500 g chicken breast fillets
• 2 tablespoons oil (or 1/2 tbsp ghee)
• 4 garlic cloves, finely chopped or grated
• 1 red chile, finely chopped
• 1 green chili pepper, finely chopped
• 1 onion, finely chopped
• 1 (400 g) can chopped tomatoes
• 150 ml white wine vinegar
• 3 tablespoons soy sauce (worcestershire sauce may be substituted)
• 1 tablespoon honey
• 1 tablespoon mustard powder
• 2 tablespoons cold water

1. Fry onions, chillies & garlic in oil til onion is soft.
2. Add tomatoes, soy sauce, vinegar and honey. Bring to boil.
3. Mix mustard with water and add to pan.
4. Simmer for 30 minutes.
5. Allow to cool.
6. The sauce/chutney should now be bottled for 3 weeks before making the chicken dish.
7. Place a layer of 'sauce' in flame proof oven proof dish. Place chicken on top in a single layer and cover with more of the sauce.
8. Bake in the oven gas 6 200C (180C fan oven) for about 30 minutes or until chicken is cooked.
9. Either serve like this or place under hot grill for a few minutes to caramelise the topping.
10. Serve with a mixed salad.

oil, garlic, red chile, green chili pepper, onion, tomatoes, white wine vinegar, soy sauce, honey, mustard powder, cold water

Taken from www.food.com/recipe/spicy-saucy-chicken-172307 (may not work)